The other day, Matt and I went to Denver for the SOPHE (schools of public health education) conference. While I learned a lot at the conference, we also had a great time exploring the city-including all the food they have to offer! The first night we were there though we went to this Italian restaurant and one of their specials was a prosciutto carrot soup. I thought it was the most delicious thing and I promised myself I would try to recreate it at home. So after I took my CPH (certified in public health) exam and passed () I decided to try to make it. And I did. And it was awesome. It was sooo yummy and afterwards, I topped it with roasted chickpeas, sunflower and pumpkin seeds, and a bit of tahini. It was awesome and I definitely recommend making this next time you buy a bunch of carrots. You can make it as thick or liquid-y as you like just by adding more or less milk/water and you can change the spices up if you want to! That’s what I like about soups…they’re so versatile! I also thought about adding potatoes to it to make it a bit thicker and creamier, but I didn’t have any…woops. Anyway, feel free to have fun with this recipe and express your own creativity!
NOT YOUR MAMA’S CARROT SOUP…WITH ROASTED CHICKPEAS
Ingredients (for carrot soup)
- 1 teaspoon olive oil, 1 teaspoon coconut oil
- 1 lb of carrots, chopped into small disks
- 1 medium sized yellow onion, chopped
- 2 stalks of celery, chopped
- 2 pieces of thick cut bacon, chopped
- 1.5 inch piece of fresh ginger, minced
- 1/2 teaspoon of turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1.5 teaspoons kosher salt to start
- Enough water to cover carrots
- 2.5 cups of milk to start (more if you want it more liquid-y)
- 2 teaspoons peanut butter
- 1.5 teaspoons white vinegar
Ingredients (for roasted chickpeas):
- 1 can of chickpeas, drained and rinsed
- 1 teaspoon kosher salt
- 1/2 teaspoon:
- smoked paprika
- garlic powder
- Italian seasoning
- Freshly cracked pepper to taste
Instructions (for soup):
- Chop all your veggies
- Heat a large stockpot over medium heat. Add your oils when it’s hot.
- Add your onion and celery and sautee until soft and onions are getting a little color.
- Add your chopped bacon and cook until it’s cooked through but not crispy.
- Add fresh ginger and spices and cook for another 1-2 minutes.
- Add chopped carrots and stir until they are incorporated with the other ingredients.
- Add enough water to cover the carrots, but not more. You just want to cook them with the water, the rest of liquid will come from the milk.
- Turn the heat up high so it comes to a boil, then turn it down to a simmer.
- Once the carrots are soft (you can test this with a fork), add in the milk. Don’t add the milk directly from the fridge. I put mine in a separate container and microwaved it for 45 sec so it was a bit warmer.
- Once the milk has been incorporated, move the soup off from the heat and cool for at least 10 minutes before you put it in a blender. Or, if you’re using an immersion blender you can go ahead and blend it.
- Once it’s blended, you can determine if you like that consistency. If you like it a bit more liquid-y, feel free to add more milk or water.
- Move it back to the pot if you put it in a blender to reheat it. At this point, you can add the peanut butter and vinegar (I know vinegar sounds weird, but it adds a nice bit of brightness to the soup. If you prefer though, I’m sure you could use lemon or orange juice).
- Once it has reheated taste and adjust seasonings as necessary. It’s ready!
Instructions (for roasted chickpeas)
- Preheat oven to 400 F
- Drain, rinse and dry chickpeas.
- Place in a bowl and add spices.
- Put them on a baking sheet or a cast iron skillet and roast them in the oven for around 40 minutes, or until nice and golden.