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Carrot & ginger soup

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 2 tbsp coconut oil
  • 1 onion (finely chopped)
  • 2 cloves garlic (crushed)
  • 1 inch fresh ginger (or 1 tsp ginger powder)
  • 1 inch fresh turmeric (or 1 tsp turmeric powder)
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cayenne
  • 1 pinch salt
  • 650 g carrots (chopped)
  • 1 handful fresh parsley

Topping – Spiced chick peas

  • 400 g chickpeas (1 can rinsed)
  • 1 tsp olive oil
  • 1/4 tsp ground cumin
  • 1/4 tsp ground paprika
  • 1/4 tsp garlic powder

Instructions

  • Melt the coconut oil in a large pan and fry the onions until softened.
  • Stir in the garlic, ginger, turmeric, cinnamon, cayenne and salt and fry for another minute.
  • Add the carrots and 1 litre boiled water, boil and then turn down the heat and simmer for 10-15 mins, or until the carrots are soft.
  • Use a blender and blend until smooth, add water to thin if needed then taste and season.

Topping – Spiced chick peas

  • Toss the chickpeas with olive oil, salt and spices then place on a baking sheet and roast in the oven at 200 deg C for 20 minutes, or until lightly browned and crisp