A flavorful and healthy soup that’s easy to make!
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
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!