This vegan spiced carrot, parsnip and chickpea soup is simple to make but anything but ordinary thanks to the fresh turmeric. Top with crispy spicy chickpeas for a satisfying lunch.
Drain the chickpeas (reserving the water for use in other recipes). Toss half with the spices for the spicy crispy chickpeas and season with salt and pepper.
Heat the oil in a small pan and fry the chickpeas over high heat until they become crisp and almost start to pop. Set aside.
Make the Carrot Soup
Heat the olive oil in a large pot and fry the onions garlic for 5 minutes over medium-low heat.
Add the grated turmeric, spices and the chopped carrots and parsnips. Continue to cook for another 5 minutes.
Stir in the remaining chickpeas and add the stock. Bring to a simmer and partially cover the pot. Continue to cook for 20 minutes or until the vegetables are fork tender.
Use an immersion blender and process until smooth.
Taste and season with salt and pepper. Serve topped with the spiced crispy chickpeas and carrot greens or coriander as garnish.
Notes
To make in a soup makersimply add the ingredients to the machine, making sure to only fill to the maximum line indicated. Select the "Smooth" Soup option and sit back!