Recipe by Chef Dany Duguay
Roasted Carrot and Ginger Soup
|2||Tbsp||Fresh Ginger, Minced|
|4||Cups||Vegetable or Chicken Stock|
Mustard Green Puree
|2||Handfulls||GoodLeaf Spice n' Crunch|
|1||Can||Chickpeas - Drained, Rinsed, Dried|
|1||Tsp||Freshly Grated Ginger|
Directions for Soup:
Rub carrots in olive oil and salt and pepper, roast at 400'f approx. 1 hour until tender. Allow to cool enough to handle and chop into large pieces.
Heat next 2 tbsp olive oil over medium heat, sauté onions until tender and translucent, add in garlic and ginger and cook one minute more.
Add carrot and stock, bring to a boil, reduce to simmer and allow to cook 20-30 minutes until all vegetables are very tender.
Remove from heat, allow to cool slightly, blend until smooth. Season with salt and pepper.
Directions for Mustard Green Puree:
Puree all ingredients until completely smooth.
Salt to taste.
Directions for Chickpeas:
Toss chickpeas with all other ingredients. Roast at 400'F for 20-30 minutes until crunchy on outside but still slightly tender on exterior.
Allow to cool.
Garnish soup with fresh mustard greens, dots of puree, black and white sesame seeds and roasted chickpeas.