Fall is for new beginnings. The heat fades away, the trees shed their leaves, but not before turning gorgeous, vibrant shades of red, orange and yellow. And of course, new recipes are just waiting to join our holiday spreads.
Fall is the perfect time to transform your health, starting with nutritious, anti-inflammatory, warming soups, such as our Chickpea Carrot Soup!
This nutrient-dense fall recipe combines the best of classic, warm and grounding foods, with new, inspiring flavors that not only pack a powerful immune-building punch, but also will delight the senses of sight, smell and taste!
Chickpeas are loaded with phytonutrients including Vitamins B and K, Zinc, Copper, and Magnesium, just to name a few-- nutrients which most of us sadly do not get enough of in our diets. Chickpeas are also a great source of both fiber and protein which help manage blood sugar and keep us satiated longer.
The curcumin (found in the turmeric) has wonderful anti-inflammatory properties, which is beneficial for all types of inflammation, including IBS, arthritis and auto-immune diseases. Turmeric may also help prevent and treat cancer. And because turmeric is fat soluble, a little olive oil at dinner or side of avocado will increase absorption. Black pepper also helps increase absorption of turmeric, so add black pepper freely and to taste!
Carrots are known for eye health and immunity. Aside from also being packed with antioxidants, carrots increase satiety and help manage weight.
Without further ado, check out our recipe for Chickpea Carrot Soup!
CHICKPEA CARROT SOUP w/ ORANGE ZEST
2 Tbsp Extra Virgin Olive Oil or coconut oil (taste preference)
3 cloves Garlic, chopped
1 Onion, chopped
6 Carrots, diced
2 tsp Ground coriander
1 tsp Ground cumin
2 tsp turmeric
1 tsp cinnamon
1/2 tsp paprika
1 cup fresh chickpeas, soaked overnight (Optional alternative, you can use 1 can of canned chickpeas, drained and rinsed)
4 cups vegetable stock
Optional thyme or basil leaves
Optional pinch of ground Ginger
1. Soak chickpeas overnight-- The night before, place fresh dried chickpeas in a large bowl and cover with cold water. Make sure there is enough water in the bowl to give room for the chickpeas to expand (they will triple in size!). Cover the bowl and let sit overnight (8-10 hours). In the morning, drain and rinse the chickpeas.
2. Place chickpeas in a pot and cover with water. Bring to a boil, and then let simmer for 1-2 hours or until they reach desired softness.
3. Over medium heat, add garlic and onions to pan with oil. Simmer for 3 minutes, or until soft.
4. Add in coriander, cumin, turmeric, and cinnamon, then stir.
5. Add vegetable stock, carrots, and chickpeas. Cook until very soft. Stir frequently. If desired, you can use a blender or food processor to get desired consistency.
6. Once consistency is reached, return to the pan.
7. Use a fine grater to add orange zest sparingly. If desired, add a few basil or thyme leaves and a sprinkle of ground ginger to top.
8. Heat up and serve warm. Leftover soup can be reheated, or kept cool and used as a dip or spread.