Carrot and ginger soup is one of my favorite soups. I wanted to do a little twist by adding chickpeas which are high in protein and add texture, and by adding my go to curry and turmeric. The spices add warmth and a little kick. It is a comforting and warm soup on this dreary and rainy Seattle day. It’s just what I needed today.
2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon ginger, minced
2 cups carrots, peeled and diced
1 can chickpeas, drained or 2 cups cooked and cooled
2 teaspoons curry
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon salt
4 cups vegetable stock or water
Heat a large pot on medium heat. Add oil.
Add onions, garlic, and ginger.
Stir and saute for 3-5 minutes, or until the onions are translucent and the garlic and ginger are fragrant.
Add the carrots. Stir and cook until the carrots begin to soften, 3-5 minutes.
Add the chickpeas. Stir well to combine.
Add the curry, turmeric, cumin, and salt.
Stir well. Add the vegetable stock or water.
Stir well to combine. Taste and adjust the seasonings.
Bring to a boil.
Turn the heat down to low and cover. Cook for 20-25 minutes.
Take off the heat and blend some of the soup with a hand blender to keep some of the texture.
Or, if you prefer a smoother soup, you can pour it into your blender and puree it.
It just depends on your taste.