A creamy soup is always a big hit in our households. This one is rich with coconut milk and full of solid nutrition from carrots & our creamy Flourist Kabuli Chickpeas. We like it served with a swirl of this deliciously vibrant fresh herb sauce.
Creamy Carrot Chickpea Soup
2 tbsp olive oil
1 large yellow onion, chopped
2 garlic cloves, peeled and minced
2 tsp cumin
1/2 tsp curry powder
1/2 tsp ginger
1/8-1/4 tsp cayenne powder
3.5 tsp salt
2 pounds (about 7 cups) carrots, peeled and chopped
3 cups cooked Flourist Kabuli Chickpeas
7-8 cups vegetable stock or water (or a combination)
2 tbsp sugar
1 can coconut milk
1/4 cup lemon juice
Fresh Herb Sauce
1 bunch parsley, stemmed (about one heaping cup)
1 bunch cilantro (about one heaping cup)
2 fresh jalapenos (or one depending on your preference)
1/4 cup olive oil
1/4 cup lemon juice, or to taste
1 shallot, minced (or one bunch of scallion greens)
1 tsp salt
In a large saucepan, heat olive oil over medium heat. Add onions and garlic and cook for 5 minutes or until tender, stirring occasionally. Add cumin, curry powder, ginger, cayenne and salt and cook for another minute. Add the carrots, cooked chickpeas, vegetable stock or water and bring to a boil over medium-high heat.
Reduce heat to medium-low, cover and simmer until carrots are tender, 20 to 25 minutes. Stir in coconut milk and sugar and remove soup from heat.
For the fresh herb sauce, place all ingredients in a food processor and pulse until combined.
In a food processor or blender, puree the soup in batches until smooth. Return the pureed soup to a new pot as you blend and heat on medium for 10 minutes at a medium simmer, then add the lemon juice and remove from heat. Adjust seasonings to taste and serve piping hot with a swirl of herb sauce.