Spicy Almond Carrot Soup with Skillet-Roasted Chickpeas
The ancho chili is the dried version of the Poblano pepper. Ancho chiles have a deep red color and a wrinkled skin. Anchos are sweet and smoky with a flavor slightly reminiscent of raisins. Their heat is mild to medium-hot.
4 to 6 servings
2 teaspoons sesame oil
1 sweet onion, diced
2 cloves garlic, minced
2 pounds of roughly chopped carrots (you can peel them or you can just scrub them really well)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ancho chili powder (grind dried chile in spice or coffee grinder till a fine powder)
1/2 teaspoon smoked paprika
1/2 teaspoon ground ginger
4 cups vegetable broth
2 cups water
2/3 cup creamy almond butter
3 tablespoons sriracha sauce
1-2 tablespoons fresh lime juice
1 tablespoon maple syrup
salt and pepper to taste
skillet-roasted chickpeas (savory chickpeas)
Heat the sesame oil in a large pot over medium heat. Add the onion and garlic and saute for a couple minutes or just until the onion becomes slightly translucent. Add the carrots and spices and let cook for about 3 minutes. Add the broth and water, bring to a boil, and then reduce to a simmer. Let simmer for about 20 minutes or until the carrots can easily be pierced with a fork.
Use an immersion blender and blend the carrots until mostly smooth (alternatively, you can blend it in batches in a blender, but be careful because it’s hot)(duh). Add the almond butter, sriracha, syrup, and lime juice and blend until completely smooth. Add salt and pepper to taste. Serve immediately topped with chickpeas. Enjoy!