This recipe comes from the Dishing Up the Dirt cookbook
- 2 tablespoons coconut oil or other neutral oil
- 1 large yellow onion, diced
- 2 cloves of garlic, minced
- 1 inch piece of fresh ginger, peeled and grated
- 1 inch piece of fresh turmeric, peeled and grated (or sub 1/2 teaspoon ground)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cayenne
- 1 teaspoon fine sea salt
- 1 1/2 pounds carrots, chopped into 1-inch chunks
- 4 1/2 cups water + additional to thin if necessary
- Black pepper to taste
- Chopped parsley for serving
Cashew Cream
- 1 cup raw unsalted cashews (soaked in warm water for at least 30 minutes)
- 3/4 water + additional to thin as needed
- 2 cloves of garlic, minced
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon fine sea salt
Spiced Chickpeas
- 1 cup cooked chickpeas (if from the can rinsed, drained and patted dry)
- 1 Tablespoon grapeseed oil (or olive oil)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground paprika
- 1/4 teaspoon garlic powder
Preparation
- Drain the soaked cashews and run them under cold water. Place into a high speed blender with the water, garlic, lemon juice and salt. Blend on the highest setting until completely smooth. Taste test and adjust seasonings if need be. Pour anywhere between 1/2- 3/4 of the cashew cream into a jar leaving the other the remainder in the blender.
- Heat a large soup pot over medium high heat. Add the coconut oil and once melted toss in the onion. Cook, stirring often until fragrant and beginning to soften. About 5 minutes. Add the garlic, ginger, turmeric, cinnamon, cayenne and salt stirring frequently until fragrant. About 30 seconds. Toss in the chopped carrots and water. Bring to a boil. Reduce heat and simmer until the carrots are soft. About 20 minutes. Carefully add the soup to the blender with the remaining cashew cream (you made need to do this in batches) and whirl away until smooth. Taste test and adjust seasonings if need be.
- Return the soup to the stove and heat on low for an additional 10-15 minutes so the flavors have a chance to enhance.
- Toss the chickpeas with the oil, salt and spices. Place on a prepared baking sheet and roast in a 425F oven until lightly browned and crisp. About 20-25 minutes. Shake the pan a couple of times during the cooking time.
- Divide the soup between bowls and drizzle with a few tablespoons of cashew cream, a small handful of spiced chickpeas and a few sprigs of fresh parsley.