|20 min||1 h||4|
|2 tbsp||Coconut oil|
|1 medium||Yellow onion (chopped)|
|8 large||Carrots (7-8 chopped)|
|1 tbsp minced||Ginger root (peeled and grated)|
|1 clove(s)||Garlic (finely chopped)|
|6 cup||Vegetable stock/broth|
|1 can (15oz)||Chickpeas, canned, drained (organic)|
|2 tbsp||Coconut oil (melted)|
|1/4 tsp||Sea salt|
|1 tsp||Curry powder|
|1 cup||Orange juice (freshly squeezed)|
|1 tsp||Sesame oil (a splash)|
|1 tbsp||Honey, raw|
|1 tbsp||Curry powder|
|1 tsp||Sea salt|
|1/4 tsp||Black pepper|
|1 tsp||Red pepper flakes (optional - to taste)|
|1/4 cup||Parsley, fresh (optional)|
1. Preheat oven to 350 degrees.
2. Melt coconut oil over medium heat. Add onions and saute until translucent.
3. Add carrots, ginger, garlic and chicken stock. Bring to a boil, reduce heat and let simmer for about 20-25 minutes or until carrots are tender.
4. In the meantime, drain and rinse chickpeas and pat dry. Place chickpeas in a medium sized bowl and drizzle with melted coconut oil, sea salt and curry powder and mix until well coated.
5. Place chickpeas on a baking sheet, spread them out evenly and bake for 15-20 min. Remove from oven when done and set aside.
6. When soup has finished cooking for the above noted time, add in sesame oil, orange juice, honey, curry powder, cinnamon, salt and pepper and then remove from heat.
7. Use an immersion blender to puree soup until smooth.
8. Top with roasted chickpeas, red pepper flakes and fresh parsley and serve immediately.
are high in beta carotene which converts to vitamin A in the body and is important for healthy skin, immune health and vision
is helpful with digestion, it may help to reduce nausea and contains powerful antioxidants