The soup of carrots, ginger and spicy chickpeas is a rinvigorating main course, colorful and tasty. Ideal for "warming up" during the winter, this creamy carrot soup is easily prepared with exotic spices such as ginger, cinnamon, tumeric and chili. Here is a vegetarian and tasty recipe, which refers to Middle Eastern flavors!
For the soup:
- 1 kg carrots
- 4 cm fresh ginger
- 1 clove garlic
- 1 small onion
- 1/4 teaspoon of tumeric
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of chili (or paprika)
- hot vegetable stock
- extra virgin olive oil
For the chickpeas:
- sour cream qb
- parsley (or coriander)
Prepare all the ingredients. Peel the carrots by removing the ends, peel them and reduce them to not too thick pieces.
Finely chop the onion and let it stew gently in a saucepan with olive oil, grated ginger and crushed garlic clove. Add the spices (turmeric, cinnamon and chili), cook for 30 seconds and add the carrots.
Cover with the vegetable stock and cook until the carrots are sufficiently tender to be blended. Reduce everything in a smooth cream with an immersion blender, adding if necessary another hot broth to adjust the texture. Season with salt and pepper. While the soup is cooking, drain the chickpeas and put them in a bowl, season with oil, salt, pepper and spices.
Transfer the chickpeas on a baking tray and cook them with grill mode at maximum power, shake them well until they have all become very crispy. Pour the carrot soup on the serving plates, complete with sour cream, chopped parsley and spicy chickpeas. Serve immediately.