Carrot Cauliflower Soup with Crispy Citrus Chickpeas

A cozy meal for those end of winter blues... comforting, nourishing & bright with a pop of citrus

Bright Carrot Cauliflower Soup with Crispy Citrus Chickpeas

1 medium head cauliflower, cut into florets

4 carrots, diced

1/2 TB turmeric powder

1 tsp ras el hanout spice (moroccan spice blend)

1 inch knob of ginger, microplane

1 cup coconut milk

1 medium shallot, sliced thinly

1 can of chickpeas (rinsed, drained and patted dry)

DIRECTIONS

Heat the ghee in a dutch oven over medium heat. Add shallot, ginger and spices and cook until slightly softened and fragrant, about 3 minutes.

Add in carrots and cauliflower with 2 cups water; bring to a simmer, cover and cook until the vegetables are fork tender, about 25 minutes. Add in coconut/oat milk and blend well.

CHICKPEA TOPPING | Heat up cast iron with ghee or coconut oil, add in chickpeas and sauté until they pop in pan and get golden brown. Microplane the rind of half an orange and salt and pepper to taste.

Finish off with a high quality olive oil. My current favorite is Wonder Valley - super herbaceous and bright!