Delightfully orange, thick, and full of flavor, this soup is perfect for fall. I love the spicy flavors with a bit of bright citrus from the lime! It freezes and re-heats beautifully, which makes this a perfect soup for lunch or stashing in the freezer for a quick Halloween dinner. I recommend serving it with thick bacon, lettuce, and tomato sandwiches. I usually use salt free chicken broth, which is why salt is listed as "to taste". You can add as much as you think you need. I usually add very little.
Ingredients:
3 1/2 lbs carrots, cut into 2 1/2 inch chunks
1 head of garlic, topped
1 large onion, diced
1/3 cup freshly grated ginger
8-10 cups chicken stock (salt free is best)
1 can (19 oz) chick peas, drained and rinsed
1/3 cup chopped fresh parsley or cilantro (optional)
salt and pepper to taste
1 tsp honey
1/2 to 1 tsp paprika
1/2 to 1 tsp curry powder
1 lime
Preheat oven to 375 F. Line a baking sheet with parchment paper
Peel the carrots, then cut off the tops. Chop them into 2 1/2 inch lengths and toss with about 1/4 cup of oil, then toss to coat. Dump them out onto a baking sheet and roast, stirring occasionally, for 45 minutes. Meanwhile grab a small piece of foil, place the garlic in the center, and drizzle with oil. Wrap up and roast in the oven with the carrots, checking at around 30-35 minutes so that it doesn't burn. When the garlic is tender, unwrap and let cool.
While the carrots are cooling, saute the onion and fresh ginger in a little more oil in a large stockpot over medium heat, stirring until clear and soft. Add the roasted carrots and squeeze the roasted garlic into the pan. Stir in the paprika, curry powder and stir for about a minute before pouring in the chicken broth. Bring the mixture to a boil, then cover and simmer for about 20 minutes.
Uncover the soup, and using an immersion blender, puree the mixture until fairly smooth-I like a few chunks in mine. It will become nice and thick, but you can thin it out with more broth if you wish. Stir in the chick peas, cilantro (if using), honey, then zest the lime, cut it in half, and squeeze the juice into the pot. Taste and adjust for seasonings, adding salt, pepper, or more curry powder and paprika if you wish. I love mine spicy! Bring to a simmer over low heat and heat through.
Makes 12 cups
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