Carrot Ginger Chickpea Soup with Toasted Cumin

Carrot ginger chickpea soup with toasted cumin and yogurt is a smooth, cozy stovetop meal ready in about 45 minutes.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb carrots
• 1 15-ounce can chickpeas
• 1 medium yellow onion
• 1 tbsp fresh ginger
• 1 tsp ground cumin
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp kosher salt
• 0.25 tsp black pepper
• 0.5 cup plain greek yogurt
• 1 medium lemon

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the cumin and toast for 30 seconds, stirring, until fragrant. (about 1 min) — Medium heat
2. Add the onion, carrots, ginger, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the onion begins to soften. (about 5 min) — Medium heat
3. Stir in the chickpeas and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, until the carrots are very tender. (about 20 min) — Low simmer
4. Blend the soup with an immersion blender until smooth, or blend in batches in a countertop blender. Return it to the pot if needed and warm gently. (about 3 min) — Low heat
5. Ladle into bowls and top with the yogurt. Squeeze lemon over each serving. (about 1 min)