Ginger Turmeric Carrot Soup with Crispy Curry Chickpeas and Lime Yogurt

Ingredients

• •1 tablespoon olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 tablespoon fresh ginger, grated
• •1 teaspoon ground turmeric
• •1 pound carrots, peeled and chopped
• •4 cups vegetable broth
• •1 cup coconut milk
• •1 teaspoon ground cumin
• •1/2 teaspoon ground coriander
• •Salt and pepper to taste
• •1 can (15 ounces) chickpeas, drained and rinsed
• •1 tablespoon curry powder
• •1/2 teaspoon smoked paprika
• •1/2 cup Greek yogurt
• •1 tablespoon lime juice
• •1/4 cup fresh cilantro, chopped (for garnish)
• •Lime wedges (for serving)

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes, until softened.

2. 2

   Stir in the garlic, ginger, turmeric, cumin, and coriander. Cook for 1 minute until fragrant.

3. 3

   Add the chopped carrots and stir to coat them in the spices.

4. 4

   Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 20-25 minutes until the carrots are tender.

5. 5

   While the soup simmers, prepare the crispy chickpeas. Preheat the oven to 400°F (200°C).

6. 6

   Toss the chickpeas with curry powder, smoked paprika, and a pinch of salt. Spread them on a baking sheet and roast for 15-20 minutes, shaking halfway through, until crispy.

7. 7

   Once the carrots are tender, blend the soup using an immersion blender or a countertop blender until smooth.

8. 8

   Stir in the coconut milk and adjust seasoning with salt and pepper as needed. Reheat gently if necessary.

9. 9

   In a small bowl, mix Greek yogurt with lime juice and set aside.

10. 10

    Serve the soup hot in bowls, topped with crispy chickpeas, a dollop of lime yogurt, and a sprinkle of chopped cilantro. Add lime wedges on the side for extra flavor.