Description
A flavorful and healthy soup that’s easy to make!
Ingredients
Units
Scale
- 2 tablespoons coconut oil
- 2 pounds baby carrots (or 2 pounds regular carrots, chopped)
- 1 large sweet potato, cut into small chunks
- 2 small apples, cut into medium chunks
- 1 1/2 tablespoons mild curry
- 3 inches fresh ginger, peeled and chopped
- 3/4 teaspoon salt
- 8 cups stock (vegetable stock for vegan soup, chicken stock works also)
for the chickpea topping (optional)
- 1 tablespoon coconut oil
- 1 (15 ounce) can chickpeas, drained, rinsed, and dried
- 1 tablespoon lime juice
- 1/4 teaspoon salt
Instructions
- In a large stock pot, melt the coconut oil over medium heat.
- Add the carrots, sweet potato, apples, and curry and stir well. Allow to cook for a few minutes while you prepare the ginger.
- Add the ginger, salt, and stock and bring to a boil. Reduce the heat and simmer until the vegetables are very tender, about 25 minutes. Transfer the soup to a blender, in batches, and blend until very smooth. Serve with pan-fried chickpeas, if desired (Directions next)
- For the chickpea toppings: In a small skillet, melt the coconut oil over medium heat. Add the chickpeas, lime juice, and salt.
- Sauté until the chickpeas are browned and crisp, about 10-15 minutes. Evenly divide them between the bowls of soup. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Serving Size: 1 serving
- Calories: 217
- Sugar: 12.75g
- Sodium: 637mg
- Fat: 11g
- Carbohydrates: 29.3g
- Protein: 2.75g