It all started with a post I read on Smitten Kitchen about carrot soup with crisped chickpeas. I never quite got the chickpeas right (so if you do, you’re a better cook than me!), but I was able to get the soup down to a creamy, sweet and hearty texture.
And then, I changed the recipe - it's become a lot spicier, sweeter and less like a puree. Here's what I did, but let me know which one you think is better!
(Read on for the recipe...)