Ever since I was a young boy, I have always loved carrots. I remember grating or chopping carrots then topping with Italian dressing, which so perfectly balanced out the sweetness of the caretinoid rich roots. As a non vegetable eating child, carrots were my go-to veg and always considered the "healthy" snack in my house or lunchbox.
We purchase carrots by the 20 pound bag. From November to late April, carrots become a staple storage vegetable and are used for a variety of recipes. This soup takes less than 30 minutes to cook and with a touch of miso, makes for a warming and nourishing meal.
Carrot, Chickpea, & Coriander Soup
- 2 tablespoons coconut oil
- 1 pound red onions, peeled, sliced thin
- 3 garlic cloves, minced
- 2 pounds carrots, peeled, sliced into 1/4 inch rounds
- 2 cups cooked chickpeas
- 1 strip digitata kelp
- 1 tablespoon toasted + ground coriander seed
- 5 cups beef or chicken stock
- sea salt, to taste
- splash of apple cider vinegar
- miso, to taste
- First prep the onions the cook over medium heat in the coconut oil. Stir often and cook until soft and slightly translucent. Add the garlic, cook until fragrant then stir in the ground coriander seed and sliced carrots.
- Pour in the stock, add the kelp, then cover and simmer for 20 minutes before adding in the chickpeas.
- Cook for an additional 5 minutes then the soup is ready to serve. If you'd like, you can puree the soup completely, or leave it partially chunky. I usually pull out the kelp and slice it thin, then stir it back into the soup.
- Add a splash of vinegar and a touch of sea salt, serve along side miso.