Roasted Carrot and Chickpea Soup
Roasted Carrot and Chickpea Soup is a vegan carrot ginger soup with coconut milk to add a touch of sweetness.
Equipment
Ingredients
- 1 tablespoons olive oil
- 2 lbs carrots peeled and washed
- 1 onion medium, quartered
- 4 garlic cloves
- 1 14 oz chickpeas can, drained
- 1 ginger 3-inch piece, fresh
- 1 teaspoon cumin
- 1 teaspoons salt
- 1 cup vegetable broth more if you like a thiner soup
- 1 14 oz coconut milk with cream can
Instructions
- Pre heat oven to 350 degrees
- Peel carrots and slice into even pieces. Peel onion and quarter. Peel ginger and garlic
- Rinse and drain chickpeas
- Place carrots, onion, garlic, ginger, and chickpeas in a large roasting pan.
- Drizzle 1 tablespoon olive oil over all the vegetables and cover with a lid.
- Roast vegetables with lid on for 45 minutes in a 350 degree preheated oven.
- Remove roasted vegetables from the oven.
- Add roasted vegetables, vegetable broth, cumin, coconut cream milk, and salt in a blender. Blend on medium-high until smooth and creamy. Approximately 1 minute. Add more vegetable broth if you like a thinner soup.
- Top with shredded coconut, diced green onions, or fresh Thai basil
Nutrition
Serving: 1cup | Calories: 73kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 488mg | Potassium: 393mg | Fiber: 3g | Sugar: 6g | Vitamin A: 19007IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 1mg
