Creamy Carrot Soup
Silky smooth carrot soup is a delicious and nutritious meal for a weekday dinner. This soup is vegan, gluten-free and is filled with antioxidants.
Ingredients
- 2.5 cups carrots chopped
- 1 cup chickpea boiled
- 1 tbsp garlic finely chopped
- 2 tsp ginger finely chopped
- ½ cup onion chopped
- ¼ tsp turmeric powder
- 1 tsp cumin powder
- ½ tsp black pepper
- Salt to taste
- 1 tbsp olive oil
- 2 cups water more as needed
- 2 tbsp lemon juice
Toasted almonds:
- 1 tbsp chopped almonds peeled
- 1 tbsp olive oil
- Pinch of pepper
- Salt to taste
Instructions
- In a large pan, heat olive oil over medium flame. When it starts to simmer, add garlic. Cook until fragrant.
- Then add ginger and cook for about 2-3 minutes.
- Add onions and cook until translucent.
- Add the chopped carrots, cumin powder, turmeric powder, black pepper and salt. Mix. Cook for 8-10 minutes or until the carrots begins to soften.
- Add the boiled chickpea and pour water. Mix everything nicely. Bring it to a boil over medium heat.
- Reduce the flame to low and cover with a lid. Allow it to simmer for 20-25 minutes or until the carrots are tender.
- Turn the flame off and allow it to cool down.
- Puree the soup in a blender until completely smooth. Reheat the soup in the same pan and stir in lemon juice.
- To make the toasted almonds, heat olive oil on medium flame. Add peeled and chopped almonds, pepper and salt. Mix well and cook until it turns slightly golden.
- Pour the soup in bowls. Garnish with a drizzle of olive oil, toasted almonds and black pepper if desired. Serve warm.