RecipesSoups

Carrot & Potato Soup topped with Crunchy Chickpeas

by Micaela Harrasser

To fight these dark and cold days, I come with another simple yet nourishing soup with roasted carrots, sweet potatoes and crunchy chickpeas!
Packed with fibers, proteins and crunch thanks to the roasted chickpeas and seeds, this soup is so easy to make, and suitable for all year!
Another great addition is the fresh ginger, which has anti-inflammatory and many more helpful properties for your body. To the soup, it gives a hint of freshness that just works. Especially when you are generous with the pepper and paprika.
For the potatoes, I used the sweet version but you can use yellow ones as well 🙂 I just prefer the taste and texture of the sweet ones more, plus they do give a delicate hint of sweetness which is always welcomed 🙂
Last but not least, I added some freshly chopped herbs on top – a great alternative to chives is parsley. And if you don’t mind some extra cheese, feel free to add freshly grated hard cheeses like Parmigiano and grana, or some crumbled feta! Let me know if you make it, and buon appetito!

Carrot & Potato Soup topped with Crunchy Chickpeas

Serves: 2 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 700g carrots
  • 250g potatoes (I used sweet)
  • 1 can chickpeas
  • 1 shallot
  • 1 clove garlic
  • 1 tbsp fresh ginger finely chopped
  • 1 generous tsp salt, pepper and sweet paprika 
  • optional: mixed herbs
  • EVOO
  • 1L vegetable broth
  • toppings: pumpkin and sunflower seeds, paprika, finely chopped chives

Instructions

  1. Peel and rinse the potatoes and carrots.
  2. Turn the oven to 180C.
  3. FInely chop carrots, potatoes, onion and peel the garlic clove.
  4. Line two baking trays with baking paper.
  5. To one, add the chickpeas and season with mixed herbs, pepper, paprika and EVOO.
  6. Mix with your hands to ensure even coating.
  7. To the other tray, add the potatoes carrots onion and garlic.
  8. Season with the same seasoning as the chickpeas, and mix well to ensure even coating.
  9. Place in the oven and cook until the veggies are soft and chickpeas crunchy, about 40 min.
  10. Remove from the oven.
  11. Add the veggies, ginger, and a third of the roasted chickpeas to a bowl.
  12. Add about 0,5L of the broth, and using an immersion blender, mix until you get a cream.
  13. Top up with the leftover broth until you reach your desired consistency (I like my soups very dense).
  14. Taste and eventually adjust the seasoning.
  15. Time to dish out! Add the soup to the bowls.
  16. Add the remaining roasted chickpeas, the seeds, freshly ground pepper, paprika, chives, and a few drops of EVOO. Enjoy!

Notes

Storage: you can store the soup (without chickpeas on top, to preserve the crunchiness) in an airtight container in the fridge for up to 4 days.

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