- about 750 gram carrots
- 1 large leek
- 1 large onion
- 3 garlic cloves
- about 3 cm ginger root (~1.2 inch)
- 1 star anise
- 1.5 liter vegetable stock
- large handful of chickpeas
- 1 teaspoon ground cumin seeds
- 2 tablespoon tamarind or use lime juice (half a lime)
- 2 roasted red peppers
- olive oil
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- vegetable peeler
- oven tray
- large pan
- wooden spoon
- (immersion) blender
Preparation — 20 minutes
Peel and rinse the carrots and remove the ends. Then cut the carrots into pieces. Rinse the leek and cut both the white and green parts into pieces.
Peel and coarsely chop the onion and garlic cloves. Peel the ginger root and finely chop or grate it. Chop the roasted peppers and set aside.
Preheat the oven to 200 degrees Celsius or 390 degrees Fahrenheit.
Finishing the carrot and leek soup — 30 minutes
Mix drained chickpeas with a dash of olive oil and a teaspoon of ground cumin seeds and spread these on a baking tray without parchment paper. Roast the chickpeas in the oven, they should be crispy in about 20 minutes.
Meanwhile, heat a bit of olive oil in a large pan. Sauté the onion, garlic and ginger for a few minutes and then add the carrots and leek for a few more minutes.
Pour in the vegetable stock along with the star anise and bring to the boil. Once the soup is boiling, turn the heat down and let it simmer until the carrot has softened.
Remove the star anise and blend the soup until smooth, you can use a blender or immersion blender.
Season the soup with tamarind or lime juice, pepper and salt and serve with the pieces of roasted bell pepper and crispy chickpeas. Enjoy!