Before you go to far: you will need an immersion blender. I bet this can be done in a regular blender, but it would be a pain.
It’s gotten cold outside (60 degrees is cold in SF), and I was craving soup. But I was also craving something colorful and fresh. That was my inspiration for this curried, coconutty, carrot soup. I was all pumped to take awesome pictures but then I turned my kitchen into a cooking tornado and didn’t take too many. Whoops. Also, I was completely full of fried chickpeas by the time I sat down to eat. Don’t make the same mistake I did.
I only used chicken broth instead of veggie broth because I don’t really like the veggie broth at Trader Joes. I’m sure this soup would be fine with either. Also, feel free to play with the seasonings a bit. I bet cumin/chili powder would be a good combo too. The curry version with sriracha was pretty good though – honestly the sriracha kind of “made it” for me.
This produced enough soup for dinner for me and two servings of leftovers.
- 1 can chickpeas
- 1 cup vegetable oil
- 2 tablespoon curry powder
- 2 tablespoon garlic powder
- 16 oz chicken broth (or veggie broth if you prefer)
- 1 pound carrots, peeled
- 1 large onion, roughly chopped
- 1 can light coconut milk
- cilantro, sriracha, and jalapenos as garnish
Instructions (for soup)
- Roast the whole carrots (with a little olive oil and salt) at 350 degrees until they just begin to brown.
- Meanwhile, sweat the onions on low heat in a large pot for about 10-15 minutes.
- Once the carrots just begin to brown, take them out of the oven and chop them into 2 inch chunks. Throw them into the soup pot. At this point, pour in the chicken broth and coconut milk and bring to a simmer.
- Simmer until the carrots are quite soft – this shouldn’t take too long. Once they are soft, use an immersion blender and blend the soup until very smooth. Season with about 1 tablespoon each of curry powder and garlic powder. Start with only half of that and work your way up. Do the same with salt.
- Serve with cilantro, chickpeas, jalapenos, and maybe some sriracha!
Instructions (for chickpeas)
- Drain the can of chickpeas. Pat them dry with a paper towel. Meanwhile, heat vegetable oil in a small pot (so that the oil is about 1 inch deep). Heat on a medium flame.
- Working in small batches, fry the chickpeas in the oil until they darken. Let them rest on a paper towel, then sprinkle with salt, curry powder, and garlic powder.