Carrot Ginger Soup with Spinach & Chickpeas
Ingredients
- 2 tbsp olive oil
- 1 lb carrots peeled and chopped
- 4 garlic cloves minced
- 1 yellow onion finely chopped
- 3 stalks celery finely chopped
- 2 inch knob fresh ginger peeled, minced or finely grated
- 1 liter water ~5 cups
- 1 can Chickpeas drained and rinsed thoroughly
- 2 cup frozen spinach
- 1 tsp ground turmeric
- 1/2 tsp fresh lime juice
- 1 1/2 tsp sea salt
- black pepper to taste
Instructions
In a large pot over medium-high heat, heat oil and sauté garlic, ginger, celery and onions until translucent ~ 5 min, stir a few times.
Stir in carrots, add water, salt, pepper, turmeric, and chick peas and bring to a boil. Immediately reduce heat to low and simmer until carrots are tender, ~ 20 mins.
- Stir in lime juice before serving, taste and adjust seasoning to taste.
Recipe Notes
Tip: To intensify the flavour, use vegetable broth instead of water. For added spice, add 1/8 tsp cayenne pepper or chili flakes.
To Serve: Can be served chunky, partially chunky or smooth.
Chunky: leave as is.
For a thicker soup with some chunks: transfer 1 cup of soup mixture to a blender, take care to get a good mix of liquid and veggies. Process until smooth, about 30 seconds; return to pan, stir to combine.
For a creamed soup: carefully transfer (in batches) all soup to a blender, process until smooth. Or, use an immersion blender directly in the soup pot.