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Carrot, Turmeric, and Ginger Soup with Cumin Roasted Chickpeas
THE FULL HELPING18Ingredients
50Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1 Tbsp. olive (grapeseed, or melted coconut oil)
- 1 white onion (or small yellow, diced)
- 2 cloves garlic (minced)
- 2 Tbsp. turmeric root (grated, or 1½ teaspoons, ground)
- 1 Tbsp. ginger (grated, or 1 teaspoon, ground)
- 1/4 tsp. canela (ground)
- 1/2 tsp. salt (and more to taste)
- 1 dash red pepper flakes
- 1 3/4 lb. 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 Tbsp. safflower (grapeseed, or melted coconut oil)
- 1 tsp. cumin (ground)
- 1 tsp. chili powder
- 1/4 tsp. smoked paprika
- salt
- pepper
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