Ginger Carrot Soup

Ginger Carrot Soup has got Fall written all over it! Deeply warming, hardy, and creamy, with perfectly complementary crispy spiced chickpeas to top it off.

Course Soup

Cuisine American

Diet Diabetic, Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 458kcal

Author Laura Yautz

Equipment

Ingredients

1 tablespoon Olive Oil
1 medium Onion chopped
4 cups Homemade Vegetable Stock or no added salt/low sodium stock or broth
1 lb Carrots scrubbed, ends removed, and roughly chopped
1 cup Raw Cashews
2 inch piece Fresh Ginger minced
¼ teaspoon Turmeric

For the Topping

1 can Chickpeas no added salt, drained and rinsed
2 teaspoon Olive oil
½ teaspoon Cumin
¼ teaspoon Cinnamon
⅛ teaspoon Nutmeg
Optional ¼ cup Walnuts toasted, chopped
Optional Cilantro for garnish

Instructions

Heat the olive oil in a pot and add the chopped onions. Sauté on medium heat for about 5-7 minutes, until the onions begin to brown slightly.
Add the rest of the soup ingredients to the pot: vegetable stock, carrots, cashews, ginger, and turmeric, and bring to a boil.
Cover, reduce heat to low, and simmer for about 15 minutes; until the carrots are very soft.
Transfer the contents of the pot (CAREFULLY) to your high speed blender, attach the lid tightly (properly vent if needed), and blend on high for a minute or two, until the entire mixture is silky smooth.
Alternatively, use an immersion blender right in the pot until the soup is completely smooth.
While the soup is simmering, make the chickpea topping. Place the chickpeas on several layers of paper towels, cover with additional paper towels, and gently pat them dry.
Remove any skins from the chickpeas that come off during this process or are already very loose. No need to peel every chickpea!
Transfer the chickpeas to a bowl, and toss with olive oil and spices.
Pour the chickpeas into the air fryer basket, and air fry at 425° F for 12-15 minutes, until the chickpeas are dry and crispy.
For optional walnuts: Place the walnuts in a dry pan over medium-low heat. Stir or shake the pan continuously over the burner for 3-5 minutes, until you can smell the pleasant aroma of the walnut oils. Remove from the heat.
Serve the soup hot, garnished with crispy chickpeas and other toppings you like: chopped walnuts, cilantro, hemp seeds, chili oil, etc.

Notes

Oven directions for the chickpeas: Toss with oil and spices, and bake at 425 degrees for 15-25 minutes, until dry and crispy.

Nutrition