VEGAN GHOSTLY ROASTED CARROT AND CANNELLINI BEAN SOUP WITH CRISPY CHICKPEAS
I saw this recipe in the @waitroseandpartners Weekend magazine. I’ve adapted it slightly by adding in the beans. This is because I wanted a more filling soup for lunch. Too keep me going before going to #crossfit
It’s sweet from the carrot and a hint of spice to warm up those toast buds.
It’s also super fun for the season. I topped it with crunchy chickpeas and ghost toast! It was a SPOOKTACULAR! ?
1kg carrots, peeled
1 tin of cannelini beans
2 tbsp olive oil
1 large onion, finely chopped
4 cloves garlic, peeled and halved
1 tsp cumin seeds
½ tsp coriander seeds
750ml vegetable stock
For the chickpeas
½ x 400g can chickpeas, drained
1 tbsp olive oil
1 tsp ras el hanout
1. Preheat the oven to 180ºC, gas mark 4. Chop the carrots into thick batons around 5cm long and add to a roasting tin. Drizzle 1 tbsp olive oil and a pinch of salt, toss to coat and roast for 40-45 minutes until beginning to caramelise.
2. In a large saucepan add the onion, garlic, cumin and coriander seeds and sauté gently for 10 minutes. Add the roasted carrots, then cover with the stock, beans and 500ml water. Bring to a simmer, then cook gently for 15 minutes so the flavours can infuse. Remove from the heat and leave to cool for a few minutes.
3. Meanwhile, combine the chickpeas, olive oil, ras el hanout and a pinch of salt in a small bowl and toss to coat. Spread on a parchment-lined baking tray and roast for 15-20 minutes until golden and crispy.
4. Blend the carrot mixture in a blender and season to taste, then serve immediately, with or without ghost toast ??
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