Coconut Carrot Soup with Crispy Chickpeas

Ingredients

• 1 (15.5-oz) can chickpeas, drained, rinsed, and well dried
• 1 tbsp avocado oil
• 2 tsp ground coriander
• 1 tsp kosher salt
• 1 tbsp avocado oil
• 1 yellow onion, diced
• 2 lb carrots, peeled and chopped
• 1 tbsp chopped fresh ginger
• 2 garlic cloves, smashed
• 0.25 cup loosely packed fresh cilantro
• 2 tsp garam masala
• 1 tsp ground turmeric
• 0.5 tsp ground coriander
• 1 tsp kosher salt
• 1 (13.5-oz) can full-fat unsweetened coconut milk
• 2-3 cups vegetable stock or water
• 0.33 cup roughly chopped toasted cashews

Instructions

1. Chickpeas: Heat oven to 400°F; line a sheet with parchment. Toss chickpeas with avocado oil, coriander, and salt. Roast 20–25 min until golden and crisp.
2. Soup: Heat avocado oil in a large pot over medium-high. Cook onion 3–4 min until translucent. Add carrots and cook 5 min more. Reduce heat to low, stir in ginger, garlic, and cilantro stems until fragrant. Add garam masala, turmeric, and coriander; season with salt.
3. Pour in coconut milk and enough stock to cover. Boil, reduce to a simmer, cover, and cook 30 min until carrots are fork-tender.
4. Puree with an immersion blender (or in batches in a blender) until smooth.
5. Serve topped with crispy chickpeas, cilantro leaves, a drizzle of coconut milk, and toasted cashews.

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