Spicy Almond Carrot Soup with SkilletRoasted Chickpeas
2 teaspoons sesame oil
1 sweet onion, diced
2 cloves garlic, minced
2 pounds of roughly chopped carrots (you can peel them or you can just scrub them really well)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ancho chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground ginger
4 cups vegetable broth
2 cups water
2/3 cup creamy almond butter
3 tablespoons sriracha sauce
1-2 tablespoons fresh lime juice
1 tablespoon maple syrup
salt and pepper to taste
skillet-roasted chickpeas (savory chickpeas)
Heat the sesame oil in a large pot over medium heat. Add the onion and garlic and saute for a
couple minutes or just until the onion becomes slightly translucent. Add the carrots and spices
and let cook for about 3 minutes. Add the broth and water, bring to a boil, and then reduce to a
simmer. Let simmer for about 20 minutes or until the carrots can easily be pierced with a fork.
Use an immersion blender and blend the carrots until mostly smooth (alternatively, you can
blend it in batches in a blender, but be careful because it's hot)(duh). Add the almond butter,
sriracha, syrup, and lime juice and blend until completely smooth. Add salt and pepper to taste. Serve immediately topped with chickpeas. Enjoy!