luminous beauty

Root Love : Carrot Soup with Crispy Chick Peas

recipesUpma KaurComment
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I was browsing the farmers market recently and overheard a farmer praising root vegetables. It reminded me yet again of the power and potential of food to help us stay vital, healthy, and in harmonious relationship with our environment. Root vegetables grow underground.That means are able to absorb lots of antioxidants and vitamins from the soil. Because of this root vegetables are potent storehouses of antioxidants and vitamins. Root veggies have staying power! By storing vitamins and minerals in its own body - staying fresh and potent longer than say, leafy greens.

Root vegetables are marvelous for assisting with detoxifying and balancing our entire system (including our skin). Holistically speaking since the roots of a plant are it’s primary support system we can, by eating them, feel more grounded and stable. The roots ability to store energy over the long term can boost our own stamina and endurance.

    Spring in Santa Fe isn’t usually anyone's favorite season. We experience frequent, powerful winds and at times almost blinding dust storms of (Juniper) pollen and dirt. Many people are drastically affected by the combination while others experience mild annoyance and irritation. It’s vitally important for us to keep our systems rooted and well lubricated in order to thrive during the Spring conditions here. No matter where you are spring is a time for opening and new growth - without well nourished roots, there won’t be juicy fruits.  Nourish your roots with my tasty and tempting Carrot Soup with Crispy Chick Peas & Cilantro

    Carrot Soup with Crispy Chick Peas

    Prep Time:   15-20 minutes
    Cook Time:   70 minutes
    Yield: Makes a little more than a quart

    carrots

    Ingredients for the Carrot Soup:

    • 1 bunch carrots, about 8 small to medium carrots, cut into sticks
    • 1 onion, diced 
    • Salt and pepper
    • 2 teaspoons ground cinnamon
    • 1/4 teaspoon ground allspice
    • 1/2 to 1/4 teaspoon ground cardamom
    • Olive oil
    • 2 cups vegetable broth
    • I can light coconut milk
    • 1 inch fresh ginger
    • 1 clove garlic
    • 2-3 tablespoons maple syrup (as desired, check the sweetness of your carrots)
    • Chopped cilantro and Crispy Chick Peas to garnish

    Preheat oven to 425 degrees. Place cut carrots and onion on parchment lined baking sheet. Sprinkle with salt and pepper, and half of the cinnamon, allspice, and cardamom.  Drizzle with oil. Toss and roast in preheated oven until carrots and onions are tender and gently browned, about 35 minutes.  Remove from oven and let cool slightly. Place into your high speed blender carafe.

    Add vegetable broth, coconut milk, ginger, garlic, maple syrup, remaining cinnamon, allspice and cardamom to the carrots and onions.  Purée until smooth.  Serve with toasted chick peas and chopped cilantro.

    Ingredients for Crispy Chick Peas:

    crispy chic peas
    • 1 can chick peas, drained and rinsed
    • Salt and pepper
    • 1 teaspoon smoked sweet paprika
    • 1/2 teaspoon garlic powder
    • 1 can of light coconut milk
    • Sprinkle cinnamon

    Place the chick peas on the parchment paper and bake until crispy about 35 minutes.