Ingredients
Scale
For the roasted chickpeas:
- 1 can chickpeas (about 1 1/2–2 cups), drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
For the soup:
- 1 tablespoon olive oil
- 1 small yellow onion (about 1 cup), chopped
- 2 cloves minced garlic
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon salt, plus more to taste
- Pinch red pepper flakes (optional)
- 1 3/4 lb (about 6 cups) peeled and sliced carrots
- 4 cups vegetable or chicken broth
- 1/2 cup canned full-fat coconut milk
- Chopped fresh parsley, for topping (optional)
Instructions
- Heat oven to 400F. Line a large rimmed baking sheet with aluminum foil. In a medium bowl, toss chickpeas with olive oil, cumin, smoked paprika, salt and pepper. Spread in one even layer on foil-lined baking sheet. Bake 25-30 minutes, stirring once or twice during baking, until chickpeas are crispy and golden brown. Set aside to cool.
- Meanwhile, in a large heavy-bottomed pot or Dutch oven over medium-high heat, heat olive oil. Add onions and cook, stirring often, 5-7 minutes until onions are soft, translucent and golden brown on the edges. Add garlic, turmeric, ginger, salt and red pepper flakes (if desired). Stir 1-2 minutes until fragrant, then stir in carrots and broth, using a wooden spoon to scrape up any bits of onion/spices from bottom of pot.
- Bring mixture to a boil, then lower heat to a simmer. Cover pot and cook, stirring occasionally, 25-30 minutes, until carrots are tender. Blend the soup — in batches in a blender, or with an immersion blender — until completely smooth. Stir in coconut milk, and more salt as needed.
- Top serving bowls of soup with roasted chickpeas and chopped fresh parsley (if desired).