Carrot and Coriander Soup with Toasted Chickpeas & Buttered Ciabatta

Prepare Ingredients:

Preheat oven to 220°C. Wash the fresh produce. Peel carrots and cut into 1 cm dice. Peel and mince ginger. Pick coriander leaves, discarding stems. Drain and rinse chickpeas. In a medium bowl, whisk together concentrated vegetable stock with 3 cups water.

Cook Carrots:

Heat olive oil in a large pot over medium-high heat. When oil is shimmering, add carrots, ginger, and ground coriander. Cook until carrots are softened slightly, 3-4 minutes.

Simmer Soup:

Add vegetable stock. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until carrots are tender, 15-18 minutes.

Toast Chickpeas & Ciabatta Rolls:

While soup simmers, on a baking tray, toss chickpeas with 1 tablespoon olive oil, smoked paprika, and salt. Arrange in a single layer and bake until crunchy, 15-18 minutes. In the meantime, halve the ciabatta rolls and butter the cut sides. After 10 minutes, add ciabatta to the oven, buttered side up. Toast until just golden.

Smooth Soup:

Add coconut milk and stir to combine. Using a masher, mash carrots against the bottom of pot until smooth. Alternatively, for a smoother soup, transfer to a blender and blend until smooth. Taste and add salt and pepper as needed.

You Plate It:

Divide soup evenly between bowls. Garnish with chickpeas and coriander. Serve buttered ciabatta rolls alongside. Enjoy!