This recipe was initially featured on Refinery29, but I wanted it to find a home here, on The Crunchy Radish. Zesty, flavorful, and antioxidant- rich, this carrot ginger soup makes for a lovely light and nourishing "clean" meal. The topping of the poppers makes the soup more hearty and fills a void where heavy and calorically dense croutons or bread typically lie.
Carrot Ginger Soup With Za’atar Poppers
If you're bringing the soup to work for lunch, pack the chickpeas separately and add them before eating.
2 tbsp coconut oil
2 tbsp ginger, diced
1 onion, chopped fine
1 tsp turmeric
2 clove garlic, diced
1lb carrots, peeled and sliced into 1/4 inch thick pieces
2 cups low sodium vegetable broth
1/3 cup carrot juice
1/2 tbsp apple cider vinegar
Freshly ground white pepper
1 tbsp dill, roughly chopped
Heat a large soup pot over medium high heat. Melt coconut oil. Add turmeric and toast spice for one minute. Add ginger, onion, and garlic and sauté for five minutes until softened, but not browned. Add carrots, vegetable broth, and carrot juice. Bring to a simmer, cover, and cook for 20-30 minutes until carrots are soft.
Turn heat off and let cool slightly. Using an immersion blender, puree soup. Stir in vinegar. Bring soup back to a simmer. Season with salt and pepper. Serve with dill and poppers as garnish.
Za’atar Spiced Chickpea Poppers
1 15oz BPA and sodium-free can of chickpeas
1 tbsp olive oil, avocado oil, or coconut oil
1 tbsp onion powder
1/2 tbsp garlic powder
1/4 tsp pimenton or paprika
1/2 tbsp za'atar
1/2 tsp cumin
1/2 tsp coriander
Pinch of salt
1/4 tsp freshly ground black pepper
Preheat oven to 400°. Rinse and thoroughly dry the chickpeas. In a bowl, whisk to combine the oil and spices. Toss the chickpeas in the bowl and coat. Spread the chickpeas out evenly on a rimmed baking sheet covered in parchment. Roast for around 30 minutes, tossing every five minutes until the poppers are browned and crunchy but still have a slight give.