|Organic Chickpea and Carrot Curry Soup|
What precious sauce did I make a couple of days ago that is only half-eaten? Did my husband mention something about wondering what I had planned for those carrots?
That is how tonight's organic chickpea and carrot curry soup came about-- the bag of carrots that were starting to go a little brown on the tips... oh, and all those delish chickpeas that I cooked up the other day that I partly used for that yummy Avocado-Chickpea Hummus...
- 2 T. Coconut Oil
- 1 medium Onion, chopped
- 2 cloves Garlic, chopped fine
- 1/2 tsp. organic Curry powder (I used Mild, you pick your own bite)
- 1/2 tsp. Cumin seed, ground in the coffee grinder
- 1 thumb-to-the-joint piece of Ginger, grated
- 6 Carrots, chopped
- 2 C. pre-cooked Chickpeas/Garbanzo Beans (or 1 15-oz. can, rinsed)
- 5 C. Water or Vegetable Broth
- 1/2 C. unsweetened Coconut Milk
- Celtic Sea Salt to taste
- Melt and heat the Coconut Oil over medium heat until fragrant.
- Add in the Onions and then the Garlic, and stir occasionally until limp and glistening
- Stir in the Spices
- Add the Carrots and the Chickpeas with the 5 cups of Water or Broth (or a combination). Cook until the Carrots and Beans are totally creamy-tender.
- Remove about a cup and a half of the soup, and set aside. This is optional and I do it because I like the texture of some beans and carrots in the soup-- reminds me of my lovely experiences with real Indian Chickpea Curry.
- Blend up the soup with Coconut Milk -- use either a stick/immersion blender or a traditional blender carafe (cool a little first).
- Let people use Celtic Sea Salt to add to their own liking when you serve the soup in individual bowls. Enjoy!