Carrot Soup with Crispy Chickpeas

Carrot Soup with Crispy Chickpeas

This soup includes ginger which contains a potent antioxidant to relieve psychological stress and help boost mood. A comforting recipe for the colder winter months.

Serves 4 - 6

- 8 carrots

- 4 parsnips

- 2 ribs celery

- 1 thumb sized piece of ginger

- 2 tbsp. garlic infused olive oil

- 1 ltr vegetable stock

- 75ml thick coconut milk

- 3 tbsp. lemon juice

- 1 teaspoon ground coriander

- 1 teaspoon ground cumin

- 1 tablespoon smoked paprika

- sea salt and pepper to taste

- a handful fresh coriander leaves, to serve

Peel the carrots, celery, parsnips and ginger and chop into small chunks and add to a large sauce pan with the oil. Fry over a medium flame for 5 minutes, to get some colour on the veg. Once the veg is starting to soften, add the spices and continue frying for a further minute, then add the stock

Allow the mixture to simmer for 20 minutes, with the lid on, until vegetables are soft.

Once cooked, allow the mixture to cool before transferring into the Panasonic Blender MX-ZX1800 . Add the coconut milk and lemon juice and blitz until smooth.

For the Crispy Chickpeas - This is enough for 8

- x2 400g cans chickpeas

- 2 tablespoons olive oil

- 1 teaspoon fine sea salt

- 1 teaspoon smoked paprika

- 1 teaspoon mixed dried herbs

- 1/2 teaspoon ground cumin

- 1/2 teaspoon ground coriander

Heat the Panasonic Steam Combination Microwave NN-DS596 to 200 degrees .

Place an oven rack in the middle of the oven.

Open the can of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly un-der running water.

Pat the chickpeas very dry with a clean dishtowel or paper towels. They should feel dry to the touch; if you have time, leave them to air-dry for a few minutes

Toss the chickpeas with the olive oil and salt: Spread the chickpeas out in an even layer on the bak-ing sheet. Drizzle with olive oil and sprinkle with salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.

Roast the chickpeas in the oven for 20 to 30 minutes: Stir the chickpeas or shake the pan every 10 minutes. A few chickpeas may pop - that's normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.

Halfway through cooking, add the spices and shake the baking tray to coat the chickpeas. Return to the oven. When done, the chickpeas whilst still warm and crispy. They will gradually lose their crisp-iness as they cool, becoming addictively chewy.

Serve each bowl of soup with a drizzle of coconut milk, a generous handful of the crispy chickpeas and fresh coriander


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