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...)
4lbs of carrots
8 cups of chicken stock
3-4 sweet yellow onions
6 cloves of garlic
2 teaspoon of salt
1 teaspoon of ground pepper
1 teaspoon of ground coriander
1 teaspoon of ground cumin
½ teaspoon of chili flakes
½ teaspoon of graham masala
Peal and chop the carrots and set aside.
Sauté onions in olive oil for 5 minutes over medium to high heat. Add garlic and carrots and stir every few minutes for 15 minutes. Add seasoning. Turn heat down to medium, but high enough for the carrots to continue to cook. Continue for an additional 15-20 minutes until everything has begun to soften and brown.
Add chicken stock and keep heat on medium. Simmer without lid for 10 minutes. Put lid on and continue to simmer for 35-45 minutes.
Set aside to let cool. Use a food processor or immersion blender to purée. Reheat and serve.