I absolutely love working with basic ingredients and turn them into a meal. This soup is really from vegetables that most of us have on hand all year round. In just 30 minutes you’ve got a lovely comforting and velvety soup for the whole family. This soup can also serve a big crowd for a party or any family gathering. (just double the amount). Two bowls of this goodness, I really don’t need more than that.
1). Place the oil and onions in a deep soup pot and sauté for 2-3 minutes on medium-high heat. Add the potatoes and carrots and mix constantly until starting to get golden.
2). Add the garlic cloves, cumin, turmeric, curry powder, salt and pepper and mix for about 30 seconds until fragrant.
3). Add water until 1 inch on top of the veggies. Cook for 30 minutes or until fork tender.
4). Carefully start pureeing the soup with an immersion blender. Puree until very smooth. Correct seasonings. Add more water if needed or cook a few minutes more to thicken.
5). Serve and top with fresh shredded red cabbage and roasted chickpeas or crotons.
For the roasted chickpeas:
Preheat oven to 375 F. Rinse a can of chickpeas (or use homemade cooked ones), pat dry, place on a baking sheet lined with parchment paper. Drizzle 1 Tbsp olive oil, sprinkle cumin, paprika, garlic powder, salt and pepper. Mix well and bake for 35-40 minutes until nicely golden and crunchy.