Spicy Carrot Soup with Roasted Chickpeas

One of the most satisfying things to do during winter time is to wrap yourself into a cozy blanket and dive into a warm bowl of soup.
I don’t know about you, but I couldn’t survive the cold months without them… Soups are a comforting hug for the soul (and the belly)!!This one is one of my all time favorites, incredibly colorful and easy to make. It also has anti-inflammatory and antioxidants proprieties, thanks to the turmeric, that make this the perfect way to boost your immune system during flu season.

• 4 medium carrots
• 160g cooked chickpeas (if you’re using canned chickpeas remember to drain and wash them well)
• 1 white onion
• 2 cloves garlic
• 2 tbsp extra virgin olive oil
• ½ tbsp turmeric powder
• 1 ½ tsp curry powder
• 1 tsp smoked paprika
• ½ tsp black pepper
• 3 leaves dry sage
• ½ tsp dried rosemary
• 1 tsp grated fresh ginger
•1 small red chili pepper finely chopped
• 2 handfuls fresh spinach
• 1 tsp salt
• 1 cup boiling water
• a small handful parsley
Toppings: •1 tbsp tahini • 1 tbsp sunflower seeds

Start by preheating the oven at 180C. Place the chickpeas in a baking tray lined with parchment paper and add 1 crushed clove of garlic, half of the spices, the rosemary and ½ tablespoon of oil. Roast for about 10/15 minutes or until crispy. Sauté the sliced onion in the rest of the oil with the garlic, the spices and the sage in a medium pot.Then add the chopped carrots and let it cook at a low heat. When they’re soft add the water, the salt and put the lid on. Cook for 20 minutes, then take off ¾  of the soup and blend the rest. Add the remaining soup, the roasted chickpeas and the spinach. Serve hot with a drizzle of tahini, parsley and sunflower seeds


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