Winter Soup Recipe: SWEET POTATO & CARROT SOUP WITH RAS EL HANOUT CHICKPEAS & SAUTÉED KALE

One of our favorite recipes is from Cashew Kitchen, a Swedish lifestyle blog for all things food photography, creative endeavors, gardening, and of course yummy recipes. The winter ingredients captured in this hearty soup are the currently in-season veggies; sweet potatoes, carrots and kale, yet the excitement of spice that hits your mouth bite after bite is the delicious ras el hanout seasoned chickpeas. In Agnes's of Cashew Kitchen words: ras el hanout is a Moroccan spice blend that essentially means "the finest spices of the store" or "the store's finest blend". It's composed of coriander, cumin, cardamom, cinnamon, turmeric, ginger, allspice and pepper. It's slightly spicy but mostly comfortably warm and rich. Sounds cozy, doesn't it? Bonus, this recipe is vegan and dairy free!

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SWEET POTATO & CARROT SOUP

w/ RAS EL HANOUT CHICKPEAS

& SAUTÉED KALE

This super nutrient dense soup is loaded with big flavor and many winter veggies!

image via

YIELD: 6 servings

INGREDIENTS

• 6 large carrots

• 2 large sweet potatoes

• 1 brown onion

• 4 cloves garlic

• 2 quarts (2 liters) water

• 2 cubes (about 22 g) dried vegetable bouillon

• canola oil or other neutral oil

• a good pinch of salt

• 400 ml full fat coconut milk (save some for serving)

• 1 lemon, juice

• 1-2 tbsp apple cider vinegar

• 1-2 tsp cumin

• 1 inch fresh ginger, grated

• 1/2 tsp chili flakes

• 1 tsp turmeric (can be omitted)

• salt & pepper

• 4 large kale leaves

• 400 g chickpeas, pre-cooked

• 3-4 tbsp coconut oil

• 1 1/2 tsp ras el hanout spice mix

• 1 tsp agave syrup

• 1 tsp white balsamic vinegar

• 1 tbsp tamari soy

• seeds of choice

INSTRUCTIONS

1. Peel and chop carrots and sweet potato. Chop onion and mince garlic. In a large sauce pan, heat up a generous spoonful of canola oil and gently fry onion and garlic until translucent.

2. Add carrots, sweet potato, chili flakes and a good pinch of salt and cook for a minute more.

3. Add water and vegetable bouillon and bring to boiling. Let simmer for about 15-20 minutes or until the carrots and sweet potato pieces are completely soft. Then add the grated ginger.

4. Remove from heat and use an immersion blender to mix until completely smooth.

5. Put the pot back on the stove, lower heat, and add the rest of the ingredients for the soup.

6. Let simmer for about 10 minutes more while stirring. Meanwhile, season to taste with salt & pepper, vinegar and spices.

7. Heat up a generous amount of coconut oil in a skillet. Add chickpeas and cook on medium heat for 2-3 minutes.

8. Then add the ras el hanout spice mix, pepper, agave syrup, balsamic vinegar and tamari. Cook on medium low heat for 2-3 minutes more, careful not to burn the tamari. Set aside.

9. In another skillet, heat up a glug of canola oil and quickly sauté rough pieces of kale along with salt & pepper, until gently browned. Set aside.

NOTES

1. Serve each bowl of soup topped with ras el hanout chickpeas, sautéed kale, drizzle of coconut milk & sprinkle of seeds. Perhaps even with a piece of sourdough bread on the side.