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How to make my tasty curry ginger carrot soup. SUBSCRIBE for more great recipes! http://bit.ly/2dZcaoZ ********************* CURRY GINGER CARROT SOUP For the soup: 2 Tbs. olive oil 2 lbs carrots, peeled and cut into 2” pieces 1 large yukon gold potato, cut into 2” pieces 1 onion, diced 2 tsp. curry 1” piece fresh ginger, grated 1 quart chicken or vegetable broth Salt and pepper For the roasted chickpeas 1- 15 oz can chickpeas, drained and rinsed 1 Tbs. olive oil 1 tsp. smoked paprika 1/2 tsp. cumin salt and pepper Creme fraiche for garnish In a large pot or Dutch oven over medium heat, warm the olive oil. Add the onion carrots and potato and cook covered stirring occasionally, until very soft, about 15 minutes.Add curry, ginger and a large pinch of salt and pepper, and continue cooking for another 2 minutes. Add 2 cups stock and reduce heat to medium-low and simmer, uncovered, until the vegetables are very tender, about 30 minutes. While the vegetables are cooking, make the crispy chickpeas. Pre-heat oven to 400°F. Line a sheet tray with parchment paper. In a bowl combine the chickpeas, olive oil, smoked paprika, cumin and large pinch of salt and pepper. Place chickpeas on prepared sheet tray and bake for 20 minutes or until the chickpeas are crispy. Set aside until ready to eat. Using a blender and working in batches, puree the soup on high speed until smooth, 3 to 4 minutes per batch, adding remaining stock as needed. Return soup to pot and place over low heat and reheat to serving temperature. Season with salt and pepper. Garnish bowls of soup with crème fraiche and a handful of crispy chickpeas Makes about 2 quarts of soup. ABOUT THIS CHANNEL: Amanda Frederickson is a professional cook and food stylist. She created this cooking channel to share all of her favorite recipes and some tips and tricks on how to become a better home cook. Subscribe for new videos uploaded each week. SUBSCRIBE HERE: http://bit.ly/2dZcaoZ