Carrot, Turmeric, and Ginger Soup with Cumin Roasted Chickpeas Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Carrot, Turmeric, and Ginger Soup with Cumin Roasted Chickpeas

THE FULL HELPING
18Ingredients
50Minutes
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
5 SERVINGS
  • 1 tablespoon olive (grapeseed, or melted coconut oil)
  • 1 white onion (or small yellow, diced)
  • 2 cloves garlic (minced)
  • 2 tablespoons turmeric root (grated, or 1½ teaspoons, ground)
  • 1 tablespoon ginger (grated, or 1 teaspoon, ground)
  • 1/4 teaspoon cinnamon (ground)
  • 1/2 teaspoon salt (and more to taste)
  • 1 dash red pepper flakes
  • 1 3/4 pounds carrots (peeled and roughly chopped, about 6 cups)
  • 4 cups vegetable broth
  • 1/2 cup cream (cashew, or full fat coconut milk)
  • 2 cups chickpeas (cooked)
  • 1 tablespoon safflower (grapeseed, or melted coconut oil)
  • 1 teaspoon cumin (ground)
  • 1 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • salt
  • pepper
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    PlanShop