The Christmas spirit has got me putting cinnamon in EVERYTHING. And it turns out that there is nothing that it doesn’t go with (try it on sweet potatoes with banana and peanut butter and your life will be changed).
Soup is one of my favourite things to whip up for lunch in the winter. It is so warming and jam packed full of veg. Normally I tend to just boil up whatever vegetables I have in the kitchen and throw in a few spices but this one turned out so well that I had to share it with you guys. I hope you enjoy it as much as I did.
Spiced Carrot Soup with Cinnamon Roasted Chickpeas
Total time: 30 mins
Ingredients (serves 2)
- 1 can chickpeas
- 2 large carrots
- 2 sweet potatoes
- 1 white onion
- 2 cloves garlic
- 2 cm stem ginger
- 1 tsp maple syrup
- 1.5 tsp cinnamon
- 0.5 tsp mace
- 0.5 tsp nutmeg
- 1 tsp rosemary
- 0.5 tsp white pepper
- 2 tbsp coconut oil
- Preheat the oven to 180 c.
- Drain chickpeas and rinse well in cold water.
- Place half the chickpeas on a baking tray and mix with 1 tbsp coconut oil, maple syrup and 1 tsp cinnamon.
- Bake for 20-25 minutes.
- Meanwhile chop the carrots and sweet potatoes into 1cm cubes and finely chop the onion, garlic and ginger.
- Heat the remaining coconut oil in a medium saucepan and add carrots, potatoes, onion, garlic, ginger and remaining spices. Fry over a medium heat until the onions are soft (about 5 mins).
- Turn down the heat, add 500ml water and bring to the boil.
- Cover and leave to simmer for 15 minutes.
- Pour mixture into a high speed food processor along with the remaining 1/2 can of chickpeas and blend until smooth. Alternatively you can use a hand blender to do this.
- Pour the soup back into the saucepan and heat through. Adjust spices if desired.
- Serve with soya yoghurt, the roasted chickpeas and bread of choice (pictured is Irish Barmbrack which is stuffed full of dried fruit and oh so festive!).