Soup
- 2 Tbsp olive oil
- 2 lbs rainbow carrots
- 2 bulbs fennel, chopped
- 1 onion, chopped
- 4 cloves garlic, peeled and smashed
- 1/4 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 4 cups vegetable broth
- 1/2 can coconut milk, reserve remaining half for garnish (see below)
Chickpeas
- 1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained, patted dry on paper towels
- 1 generous tablespoon olive oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground cumin
Garnish
- Fennel microgreens
- Coconut milk
Directions
Preheat oven to 425 degrees. Toss carrots, fennel, onion, and spices in olive oil and roast for 20 minutes. Then add garlic cloves, stir everything thoroughly, and finish roasting for another 15-20 minutes until soft and browned. Remove papery skins from garlic.
Meanwhile, toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan. After carrots are finished roasting, remove them and roast the chickpeas in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly.
Transfer roasted vegetables to a heavy large pot and combine with vegetable stock, bring to a boil and simmer for 15 minutes. Turn off heat and use an immersion blender to blend until smooth. Stir in coconut milk until smooth and creamy.
Serve with a drizzle of coconut milk, fennel microgreens, and crisped chickpeas.
