Can you believe it’s already Thursday?
I guess the days just fly by when all you do is think about soup… Today’s soup is another wonderfully autumnal soup with carrots as the star of the show. Roasted carrots, to be exact. Granted, this soup takes a wee bit longer to make, because I’ve added the step of roasting the carrots first. But it’s all well worth it.
This soup is full of bold flavour.
You can thank the roasted carrots for that. Roasted carrots, in this case, have a really intensified carrot flavour that really brings out the carrots’ natural sweetness. Moreover, the addition of ginger enhances and complements this sweetness. I mentioned in my Hoisin Ginger Rainbow Carrot salad recipe (from my Summer Salad Series) how well ginger and carrots pair together, didn’t I? Continuity! Plus, adding turmeric to the mix not only gives the soup an additional health kick, it also adds to the rich, orange colour. Be warned, though: turmeric can stain badly. Many a tupperware and plastic utensil has lost its shine thanks to our favourite frenemy, turmeric.
This also may be my favourite way of consuming chickpeas (besides hummus, of course). Ensuring that they’re perfectly dry before before roasting them in a super hot oven guarantees that they’ll come out as crunchy bites of deliciousness.
Bonus: The leftover chickpea croutons are a delightfully crunchy topping on any salad!
- 1 lb. carrots (about 3-4 medium carrots), peeled and roughly chopped
- 2 tbsp. olive oil
- Salt & pepper
- 1 tbsp. butter
- 1 tbsp. olive oil
- 1 medium yellow onion, chopped
- 2 stalks celery, roughly chopped
- 2 tsp. ground ginger
- 1 tsp. turmeric
- 4 c. low-sodium chicken stock
- Salt & pepper, to taste
- 1 14-oz can chickpeas, drained, rinsed, and dried
- 1 tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. black pepper
- Herbs and spices of your choice, 2 tsp. or so total (I used garlic powder + herbes de Provence for these chickpeas)
- Preheat the oven to 375°.
- Place carrots in a single layer in a medium baking dish and toss with olive oil, salt, and pepper.
- Roast for 45-60 minutes, until carrots are fork-tender and slightly browned on the edges (not black).
- In a large Dutch oven or pot, heat butter and olive oil over medium heat.
- Add onions and sauté for about 10 minutes before adding the celery. Sauté for another 5-8 minutes.
- Add the roasted carrots and sprinkle with ground ginger and turmeric.
- Cover with chicken stock and simmer for 25-30 minutes, until the aromatic flavours fill your kitchen and you feel confident that the carrots will blend smoothly.
- Carefully transfer to a blender (in batches) and blend until smooth. Or just use an immersion blender for this step.
- Season, to taste, with salt and pepper.
- Serve with chickpea croutons!
- Preheat the oven to 400° (it will already be at this temp if you just roasted your carrots).
- Make sure the chickpeas are perfectly dry. They won't get crunchy when they roast if they're still even slightly wet. You can use 2 tea towels to dry them. Feel free to discard the outer shells as they come off.
- In a medium bowl, toss the dried chickpeas with olive oil, salt, and pepper, then spread them into an even layer on an aluminum foil-lined baking sheet.
- Roast for about 20-25 minutes, until browned.
- Remove from the oven and toss with your choice of herbs & spices. You can get creative here with the flavour combinations... I've even tossed roasted chickpeas in dried rosemary and honey once!
- Serve atop the Roasted Carrot Ginger Soup.