Moroccan Spiced Carrot Soup with Chickpeas - Vegan
The Golden Moroccan Carrot & Chickpea Soup brings a fusion of vibrant carrots and chickpeas, enhanced by an aromatic blend of Moroccan spices. This comforting soup, simmered to perfection, delivers a rich and creamy texture thanks to the coconut milk, making each spoonful a delightful experience.
Ingrédients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cayenne pepper
- 6 cups carrots, peeled and chopped
- 4 cups vegetable broth
- 1 can coconut milk (14 oz)
- 1 can chickpeas, drained and rinsed (15 oz)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until soft, about 5 minutes.
- Stir in the minced garlic, ground cumin, cinnamon, coriander, ginger, and cayenne pepper, cooking for another minute until fragrant.
- Add the chopped carrots and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until the carrots are tender.
- Stir in the coconut milk and chickpeas, and let the soup simmer for an additional 5 minutes.
- Season with salt and black pepper to taste.
- Garnish with fresh cilantro before serving, if desired.
Nutrition (per 100g)
Serving: 100g | Calories: 225kcal | Carbohydrates: 28g | Protéines: 7g | Fat: 10g | Sucre: 10g
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