Honey-roasted carrot, coriander and ginger soup with crunchy chickpea croutons

By • March 10, 2015 1 Comments

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Author Notes: Velvety smooth and slightly sweet soup topped with crunchy savoury chickpeasDearna Bond

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Serves 4

Roasted carrot soup

  • 6 large carrots, washed and roughly chopped
  • 1 tablespoon coconut oil
  • 1 tablespoon honey
  • 1 cup vegetable stock
  • 1 2/3 cups water
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons ground coriander
  • 1/2 cup coconut cream, plus extra to serve
  • 2 sprigs cilantro, to serve
  1. Preheat oven to 205 C || 400 F
  2. Combine coconut oil and honey in a small bowl until combined (you may need to place the bowl over another bowl filled with hot water, depending on how cool it is inside your kitchen).
  3. Place the carrots in a roasting pan and pour the mixture over, using a spoon to toss and coat the carrots.
  4. Place in the oven and bake 40 – 50 minutes turning every 15 or so minutes. The baking time will depend on how big you cut the carrots – you want them to start turning a nice golden brown, but not burning.
  5. Add cooked carrots to a large pot over medium heat with the spices and liquids. Simmer for 5 minutes, then remove from heat and stir through the coconut milk.
  6. Allow to cool a little then purée either using a stick blender or stand blender. You may like to add up to 1/2 cup extra water at this stage depending on how thick/thin you want the consistency of the soup.

Crunchy chickpea croutons

  • 1 can chickpeas, drained and rinsed
  • 1 teaspoon olive oil
  • 1 teaspoon flaked sea salt
  • 1 teaspoon paprika
  1. Preheat oven to 205 C || 400 F
  2. Drain the chickpeas and then place in a dry tea towel and rub to remove the excess moisture. This should also peel of some of the chickpea skins – discard any that come loose.
  3. Bake around 45 minutes, turning every 15 minutes. You want the chickpeas to be dried through and crunchy. They should also start to brown, but keep a close eye on them toward the end to ensure they don’t burn.

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