RECIPES

Carrot soup with roasted chickpeas and lime yoghurt

One of the things that makes this comforting carrot coconut soup so interesting is the add-on of toasted chickpeas. You might be used to using chickpeas right out of the can for your salad or hummus. But if you seek something crunchy, here’s a new idea for you. In this recipe we’ll coat the chickpeas with cornstarch which will make them absorb less oil when frying, and hence helps to create a thin and extra crispy—or glass shattering— coating.

Recipe Details

Cooking step by step

Mise en place:

Preheat the oven to 250°C, heat above and below.

Peel and cut carrots into thick coins.
Cut onion into wedges.
Peel and grate ginger.
Peel and grate garlic.
Grate lime zest. Squeeze the juice.
Slice chili thinly.
Drain chickpeas.

The soup I:

Heat a dash of oil in a pot. Sauté carrots, onion, and ginger for about 2 minutes.
Add garlic, coconut milk, crumbled broth, and enough water to just cover the carrots. Cover and let simmer for 10 minutes until carrots are soft.

The chickpeas:

Place chickpeas on an oven tray, lined with parchment paper if available. Toss with cornstarch, chili (spicy! add to taste), a dash of oil, and a pinch of salt.
Bake for 10-15 minutes until crispy. (It’s normal for some to pop.)

The lime yogur:

Mix lime zest with yogurt and a pinch of salt.

The soup II:

Blend the soup with a hand blender. Adjust the consistency with water. Adjust the taste with salt and lime juice.

The dish:

Serve the soup and garnish with roasted chickpeas and lime yogurt. Toast pita bread in the toaster and serve as a side.

Cooking
step by step

Mise en palce:

Preheat the oven to 250°C, heat above and below.

Peel and cut carrots into thick coins.
Cut onion into wedges.
Peel and grate ginger.
Peel and grate garlic.
Grate lime zest. Squeeze the juice.
Slice chili thinly.
Drain chickpeas.

The soup I:

The chickpeas:

The lime yogurt:

Mix lime zest with yogurt and a pinch of salt.

The soup II:

Blend the soup with a hand blender. Adjust the consistency with water. Adjust the taste with salt and lime juice

The dish:

Serve the soup and garnish with roasted chickpeas and lime yogurt. Toast pita bread in the toaster and serve as a side.

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Calories	119,3 kcal
Fat	5,0 g
of which saturated fat	3,8 g
Carbohydrates	16,0 g
of which sugar	1,8 g
Proteins	3,3 g
Salt	0,6 g

Calories	119,3 kcal
Fat	5,0 g
of which saturated fat	3,8 g
Carbohydrates	16,0 g
of which sugar	1,8 g
Proteins	3,3 g
Salt	0,6 g

Carrot soup with roasted chickpeas and lime yoghurt

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

Necessary utensils

Nutritional information (every 100 grams)

Preparation time

Difficulty

Ingredients

Necessary utensils

Nutritional information (every 100 grams)

Cooking step by step

Mise en place:

The soup I:

The chickpeas:

The lime yogur:

The soup II:

The dish:

Cooking
step by step

Mise en palce:

The soup I:

The chickpeas:

The lime yogurt:

The soup II:

The dish:

Do you want to receive this recipe with the step by step in pdf?

Would you like to receive the right and necessary ingredientes to prepare this delicious recipe?