Carrot Turmeric and Ginger Soup with Cumin Roasted Chickpeas recipes

Ingredients

• 1 tablespoon olive, grapeseed, or melted coconut oil
• 1 small yellow or white onion, diced
• 2 cloves garlic, minced
• 2 tablespoons turmeric root, grated (or 1½ teaspoons, ground)
• 1 tablespoon ginger, grated (or 1 teaspoon, ground)
• ¼ teaspoon cinnamon, ground
• ½ teaspoon salt (and more to taste)
• Dash red pepper flakes
• 1¾ pounds peeled and roughly chopped carrots (about 6 cups when I measured)
• 4 cups vegetable broth
• ½ cup cashew cream or coconut milk, canned and full fat
• 1½-2 cups cooked chickpeas
• 1 tablespoon grapeseed, safflower, or melted coconut oil
• 1 teaspoon cumin, ground
• 1 teaspoon chili powder
• ¼ teaspoon smoked paprika
• salt
• pepper

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