This one is my favorite 🙂 I have always enjoyed trying new food, new restaurants and getting inspired to develop my own little recipes. Soups definitely rank high on my list of things to do. They are healthy, very filling and fun to make. I tasted a lentil soup a while ago at Zeytins in Grand Rapids and so began my tryst with developing and making soups. This soup is an amalgamation of my own ideas and some inspiration from tasting and viewing a few really cool soups.
Talking about this soup… Sweet potatoes and carrots go very well together. The sweetness of the tubers go very well with the texture and taste of carrots. They are both are very nutritious vegetables, rich in Vitamin A. Since they both are orange colored vegetables they are rich in beta-carotene which is a very nutrient in fighting many health ailments. Chickpeas and red lentils bring a new dimension to the taste and i think its a healthy way of adding some protein to the mix. This soup is very filling and can be a part of your meal or could make for a healthy snack for those afternoon cravings. Well, go ahead and try this favorite of mine and you won’t regret it!
Adapted based on albeeats recipe.
For the Soup:
- 1 small onion
- 1 sweet potato
- 5-6 carrots
- 2/3 cup of cooked red lentils
- 2+ cups vegetable/chicken broth
- fresh ginger 2 inch piece
- ½ tbsp cumin,
- 1 tbsp chili powder,
- ½ tbsp curry powder,
- 2 tbsp olive oil,
- cilantro to garnish
For the roasted Chickpea:
- 1 can chickpeas
- 1 tbsp olive oil
- crushed cumin
- chili powder
- Preheat oven to 400 F.
- Peel and cut the sweet potato, carrots & ginger into small pieces, set aside.
- Dice onion and sauté in a saucepan on medium heat with olive oil until onions are translucent and fragrant.
- Add all cut up vegetables to the pan and mix around to coat with oil. Fry the vegetables for 5 minutes until they have a nice golden color.
- Add cumin, chilli powder and curry powder to the vegetables and mix well.
- Add enough vegetable/chicken broth to cover all the vegetables, bring to a boil, reduce heat and simmer.
- While the soup is simmering, drain and rinse the can of chickpeas. Layer them on a towel to dry them and remove some of the skins.
- Toss the chickpeas in a little olive oil, cumin, chilli powder and garlic salt —enough spices to coat. You can opt out of the olive oil, but it helps the spices stick to the peas and makes them more flavorful.
- Spread the peas out on a lined cookie sheet and put in the oven. Toss every 10 minutes, taking them out after about 25-30 minutes, or longer if you want them very crispy, but make sure not to burn.
- While the chickpeas are in the oven, check on the soup. You want the vegetables to be super soft, easily mashed with a fork. Add cooked red lentils and mix well to incorporate.
- Then use a blender to purée into a smooth soup. At this point you may want/need to add more liquid. I would add plain water instead of more broth to avoid making the soup too salty.
- Allow soup to simmer and keep tasting/adjusting spices until you get the flavor you want. You might need to add some salt and pepper or add more liquid depending on how thick you prefer your soup.
- Serve topped with roasted chickpeas and cilantro.
Hope that soup of yours is tasting great! Checkout our other soup recipes too and leave us comments on how liked this one. Bon apetit!