Carrot Ginger Soup with Roasted Chicpeas

Wishing everyone a Happy Easter! Here’s a great soup for the holiday.

the fashionista cook

Hope everyone had a wonderful Easter! This year I decided to cook different dishes to change it up a bit. This soup was very easy and delicious to make. The great thing about soups is that it can be made ahead. This recipe is courtesy of Ayurveda. the recipe only serves 4 so I had to double it.

For the  roasted chicpeas:

32 oz can of chicpeas

2 tbsp apple cider

2 tsp Spring Spice Mix   ( see below)

1 tsp of cumin powder

dash of salt

2 tsp sunflower oil

Preheat the oven to 400 degrees.

Rinse and drain the chicpeas well and dry with a towel. Place in a bowl and add all the ingredients. Mix well using your hands.IMG_0943

Spread on a baking sheet and bake for 40 minutes. Stirring every 15 minutes.

Spring Spice Mix:

1  tbsp whole coriander seeds

1 tsp fenugreek seed

1 tbsp…

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