Carrot, turmeric, and ginger soup with cumin roasted chickpeas

INGREDIENTS :

For the soup:

- 1 tablespoon olive, grapeseed, or melted coconut oil

- 1/2 onion, diced

- 1-2 cloves garlic

- 1 tablespoon turmeric root, grated ·

- 1 tsp ginger, grated

- ¼ teaspoon cinnamon powder

- salt & pepper powder , to taste

· 1 cup carrot , chopped

· 2 cups vegetable broth/ water

· ½ cup milk

For the cumin toasted chickpeas:

· ½ cup cooked chickpeas

· 1 tspn oil

· 1/4 tspn cumin powder

· Salt and pepper to taste

METHOD :

- Roast the chickpeas with oil, cumin powder, salt and pepper. Roast until brown or crispy. Keep aside.

- To make the soup, heat the olive oil a pot. Add the onions. Cook, stirring frequently, for 5-7 minutes, or until the onions are clear and soft. Add the garlic, turmeric root, and ginger, and cook for another two minutes.

- Add the ginger, cinnamon, salt, pepper, carrots, and vegetable broth. Bring the broth to a boil. Reduce heat to a simmer and cover the pot and cook for 30 minutes

- Once done, benderise and strain. Add milk .

- Serve, topping each bowl with about a ⅓ cup roasted chickpeas.