I love this soup. It is so full of immune-boosting goodness and is perfect for days when you feel as though you’re fighting something off. The ginger and chilli help to give it a bit of a kick, while the sweetness of the carrots and the coconut milk blend to make a delicious and smooth soup.
The cinnamon works perfectly with the coconut, and the chickpeas are ever so slightly sweet too, adding both flavour and texture to your soup.
INGREDIENTS
For the soup
2.5cm fresh ginger, peeled + finely chopped
1/2 fresh red chilli, deseeded and finely chopped
2 garlic cloves, finely chopped
1 tsp olive oil
1 heaped tsp ground turmeric
500g carrots, chopped
400ml tin coconut milk
1tsp brown miso paste
Salt and pepper
For the chickpeas
1/2 tsp ground cinnamon
1 tsp olive oil
400g tin chickpeas, drained + rinsed
METHOD
— Pre-heat the oven to 180 degrees
— Add the ginger, chilli and garlic to a large pan with the olive oil and turmeric.
— Stir over a low heat until you can hear the spices start to sizzle, then add the carrots, coconut milk, miso paste and seasoning, as well as 200ml water.
— Cover with a lid and simmer for 20 minutes until the carrots are completely soft.
— To make the chickpeas, in a small bowl combine the cinnamon, oil and a little salt and pepper. Mix well, then add the drained chickpeas to evenly coat them in the oil. Transfer to a small roasting tin and bake for 15-20 minutes until crispy.
— Once the carrots are soft, pour the contents of the pan into a blender and whizz until smooth.
— Serve immediately, topped with the chickpeas, or keep some in the fridge— it’s great cold too.