Carrot soup w/ crunchy Black Chickpeas

I’ve hurt my ankle quite badly a couple of days ago, have been home not able to walk or stand. I’m sure it’s nothing too serious but will go check it out at doctors soon. I started icing it but since yesterday I changed to heat and it is improving. I don’t know if it’s just my body, but I really see benefits from using heat and not ice like everyone suggests here.

Anyways I’ve been trying to eat anti inflammatory foods, like ginger, turmeric etc. I had a lot of carrots in the house and really missed cooking (only after two days in a half!!) so made a carrot soup with super powers in it, hopefully my ankle will be grateful 😉

I also had some cooked black chickpeas so used some up to, with cumin and fennel spices. Black chickpeas are beautiful, they have a rougher skin so probably they are more hard to digest than normal ones, but I always cook them with a piece of Kombu (a seaweed) and never have any issues on my digestion.

This recipe is a another version of one I’ve already published before.

•INGREDIENTS (for 2/3 servings)•
→ 5/6 carrots, peeled
→ 2 inch piece fresh turmeric, peeled and chopped roughly
→ 2 inch piece fresh ginger, peeled and chopped roughly
→ 1 small onion, chopped
→ 1 garlic clove, halved
→ 2 tbls coconut oil
→ 2 tsp apple cider vinegar
→ 1/2 cup cooked chickpeas (black or normal)
→ 1 tsp each cumin seeds and caraway (or fennel) seeds
Garnish: mixed herbs, paprika.

In a pot, add 1 tbls coconut oil, the onion, garlic, ginger and turmeric. Add some coarse salt and pepper and sauté for 5/10 minutes stirring often. Chop the carrots into 1 inch pieces and add to the pot. Add boiling water just enough to cover the carrots, simmer covered for 20 minutes.
In the meantime, melt 1 tbls coconut oil in a pot, add the cumin and caraway seeds and fry for a couple of minutes, add the chickpeas and let them crunch up for 10 minutes.
Once the carrots are ready, turn off and blend the soup (either with an immersion blender or a regular blender). Add the apple cider vinegar and adjust salt to taste.
Chop some herbs (I used mint and chives).
Pour some soup into a bowl, add the herbs and the chickpeas and sprinkle some paprika.

This turmeric gives it a slight bitterness, so you can go lighter on it if you’d prefer, but I think a bit of bitterness is worth the nutritional benefits you get from this root.

5 responses to “Carrot soup w/ crunchy Black Chickpeas”

  1. It looks so good. I wish you would come cook for me.

  2. Amber,
    Your blog is fantastic! Giving me great ideas. I love all of the wonderful spices and ingredients you use.

    1. Thanks Terry! See you this summer!

  3. Loved your most recent blog and so glad that you are sharing all these new Vegan recipe’s

    1. Thanks Marianne! Can’t wait to see you this summer 🙂

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