Spicy Chickpea-Infused Carrot Coriander Soup | Soul-Warming Bliss

Ingredients:

• 630g carrots, diced
• 1 can chickpeas (400g with water)
• 1 brown onion, peeled and chopped
• 3 garlic cloves, peeled
• 1 red chilli pepper
• 1 fennel stalk with fronds
• 30g fresh coriander
• 1 liter water
• Olive oil
• Sea salt flakes
• Ground black pepper

Serve 2-3

Method:

1. Preheat your oven to 180°C with the fan on.
2. In a roasting tray, combine diced carrots, chopped brown onion, and peeled garlic cloves. Drizzle with olive oil and season with sea salt flakes. Add the red chilli pepper and fennel stalks with fronds. Roast in the oven for about 40 minutes.
3. Transfer the roasted carrots, onion, and garlic to a pot. Add the chickpeas with their water and 1 liter of water. Bring it to a boil, then reduce the heat, cover with a lid, and simmer for approximately 30 minutes.
4. Add the fresh coriander to the pot. Use a blender to puree the soup until smooth. Season with sea salt flakes and ground black pepper to taste. Serve the soup with some delicious bread rolls.