You will love this simple, nourishing carrot turmeric soup. It is topped with spiced crispy chickpeas and is good for the body and soul.
There is just something about soup that feels like a hug in a bowl. This winter has felt brutal. Naturally, I am a lover of cold foods like salads and smoothies all year round but this year warm, comforting foods have been calling my name. Not surprising, since this is the second soup recipe shared here in the past two weeks.
If you are trying to clean up your diet during the winter, you need to have some good soup and chili recipes in your back pocket. The great thing about making soup is you can make a delicious meal in one pot, and it is a good way to sneak in a lot of veggies while staying warm.
This soup was one of those throw-together meals. While low on groceries, I had some carrots in the fridge that I needed to use up before they went bad. Since it’s freezing out, chomping into raw, cold, carrots didn’t sound very appealing. So into the pot they went with onion, garlic, broth, and lots of spices including turmeric. I have included turmeric in a few of my recipes, and have am constantly finding more ways to incorporate it into my diet. Although turmeric is super trendy right now, it adds great flavor to the soup, and I’m always looking to reap its anti-inflammatory benefits as much as I can.
For texture and extra flavor, I topped this soup with crunchy chickpeas because they’re delicious and addicting. Adding a crunchy topper takes this soup to the next level – and adds an extra fiber and protein boost to the soup. Yasssssss honey, yassssss.
Turmeric Carrot Soup
- For the Soup
- 2 Tablespoons Oil
- 4 Carrots, peeled and chopped
- 1 Cup Onion, chopped
- 3 Cloves of Garlic, minced
- ½ Teaspoon Ground Ginger
- 1 Teaspoon Ground Turmeric
- ½ Teaspoon Paprika
- ¼ Teaspoon Cumin
- 2 Teaspoons Miso Paste, dissolved in 2 T warm water
- 3 Cups Broth
- For the Spiced Chickpeas
- 1 Cup Chickpeas
- ½ Tablespoon Oil
- ¼ Teaspoon Paprika
- ¼ Teaspoon Cumin
- ⅛ Teaspoon Cayenne Pepper
- Sea Salt to Taste
- Preheat oven to 350F. Toss the chickpeas in oil and spices and spread on a baking sheet. Bake for 20-25 minutes until crispy and golden. Set aside to cool.
- In a large pot over medium heat, heat oil and add onion. Sautee until translucent and fragrant. Add garlic, carrots, ginger, turmeric, paprika, black pepper, and cumin. Stir until vegetables are coated.
- Pour the broth into the pot and bring to a boil. Lower the heat to medium-low and simmer until carrots are soft. Remove from the heat and allow soup to cool slightly.
- Use a blender or immersion blender to blend the soup until smooth.
- Return the soup to the pot, and stir in the miso dissolved in water (or season with sea salt to taste).
- Serve soup warm and garnished with roasted chickpeas.
- What are some of your favorite cold-weather foods?