CARROT, SWEET POTATO + CORIANDER SOUP W/ ROASTED TURMERIC CHICKPEAS

Certainly! I’d be happy to provide you with a detailed description of Carrot, Sweet Potato, and Coriander Soup with Roasted Turmeric Chickpeas.

What is it:
Carrot, Sweet Potato, and Coriander Soup with Roasted Turmeric Chickpeas is a flavorful and nutritious soup that combines the earthy sweetness of carrots and sweet potatoes with the aromatic notes of coriander. It’s topped with crispy roasted chickpeas infused with turmeric, adding a delightful crunch and extra flavor to the dish.

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History:
This soup is a modern fusion of ingredients and flavors from various culinary traditions. Carrots and sweet potatoes are often used in soups due to their natural sweetness and health benefits. Coriander, a staple herb in many cuisines, adds a fresh and citrusy flavor to the soup. Roasted chickpeas have gained popularity in recent years as a healthy and crunchy topping for various dishes.

Components:
Here are the main components of this soup:

For the Soup:

• Carrots
• Sweet potatoes
• Onion
• Garlic
• Coriander (fresh or ground)
• Vegetable broth
• Olive oil
• Salt and pepper

For the Roasted Turmeric Chickpeas:

• Canned chickpeas
• Turmeric
• Olive oil
• Salt and pepper

Steps to Prepare:

For the Soup:

1. Preparation: Peel and chop the carrots, sweet potatoes, onion, and garlic.

2. Sauté: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until they become translucent.

3. Add Vegetables: Add the chopped carrots and sweet potatoes to the pot. Stir them for a few minutes to combine with the onion and garlic.

4. Season: Season with ground coriander, salt, and pepper. Stir well.

5. Add Broth: Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the vegetables are tender, usually about 20-25 minutes.

6. Blend: Use an immersion blender or a countertop blender to puree the soup until smooth. Be cautious when blending hot liquids.

7. Adjust Seasoning: Taste the soup and adjust the seasoning if needed.

For the Roasted Turmeric Chickpeas:

1. Preheat Oven: Preheat your oven to 400°F (200°C).

2. Rinse Chickpeas: Drain and rinse the canned chickpeas, then pat them dry with a paper towel.

3. Toss with Turmeric: In a bowl, toss the chickpeas with olive oil, turmeric, salt, and pepper until they are well coated.

4. Roast: Spread the chickpeas in a single layer on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until they become crispy and golden brown.

To Serve:
Ladle the hot soup into bowls and top it with a generous handful of the roasted turmeric chickpeas.

Time Needed:
The total time needed to prepare this soup depends on your cooking skills and equipment, but it typically takes around 45 minutes to 1 hour. This includes preparation, cooking, and roasting the chickpeas.

Enjoy your delicious Carrot, Sweet Potato, and Coriander Soup with Roasted Turmeric Chickpeas!