By: Andrea Bemis
Yield: 4-6 servings
Soup:
- 2 Tbsp. coconut oil
- 1 large yellow onion, diced
- 2 cloves of garlic, minced
- 1 inch piece of fresh ginger, peeled and grated
- 1 inch piece of fresh turmeric, peeled and grated (or sub 1/2 tsp ground)
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cayenne
- 1 tsp fine sea salt
- 1 1/2 pounds carrots, chopped into 1-inch chunks
- 4 1/2 cups water + additional to thin if necessary
- Black pepper to taste
- Chopped parsley for serving
Cashew Cream:
- 1 cup raw unsalted cashews (soaked in water for at least 2 hours)
- 3/4 – 1 cup water (start with less and add more as you’re blending)
- 2 cloves of garlic, minced
- 2 tsp fresh lemon juice
- 1/4 tsp fine sea salt
Spiced Chickpeas:
- 1 cup cooked chickpeas (if from the can rinsed, drained and patted dry)
- 1 Tbsp. grapeseed oil (or olive oil)
- 1/4 tsp fine sea salt
- 1/4 tsp ground cumin
- 1/4 tsp ground paprika
- 1/4 tsp garlic powder
Directions:
- Blend drained cashews with the water, garlic, lemon juice and salt until completely smooth. Pour 1/2 – 3/4 of cream into a jar and leave remainder in blender.
- Heat coconut oil until melted and add in onion. Once softened, add the garlic, ginger, turmeric, cinnamon, cayenne and salt stirring frequently for about 30 seconds. Toss in the chopped carrots and water. Bring to a boil, then reduce heat and simmer until carrots are soft (about 20 minutes). Add soup to the blender with cashew cream and blend until smooth. Return to stove and heat on low for 10-15 minutes.
- Toss the chickpeas with the oil, salt and spices. Place on a prepared baking sheet and roast in 425°F oven until lightly browned, about 20-25 minutes. Shake pan a few times during cooking.
- Divide the soup and drizzle a few tablespoons of cashew cream, a small handful of spiced chickpeas and a few sprigs of fresh parsley.
Leave a Reply