Roasted Carrot & Ginger Soup
A warm taste of comfort with a spicy kick from GoodLeaf Kick'n Mustard Microgreens.
Ingredients
Soup
· 6-8 Large Carrots
· 4 Tbsp Olive Oil, divided
· 1 Onion, diced
· 2 Tbsp Ginger, minced
· 2 Cloves Garlic, minced
· 4 Cups Vegetable or Chicken Stock
Kick’n Micro Mustard Puree
· 2 Handfuls GoodLeaf Kick'n Mustard Microgreens
· 1 Tbsp Olive Oil
· 1/2 Lemon, juiced
Chickpeas
· 1 Can Chickpeas, drained & pat dry
· 1 Tsp Sesame Oil
· 1 Tsp Ginger, minced
Instructions
Soup:
Coat 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.
Kick'n Micro Mustard Puree:
Puree all ingredients until completely smooth.
Salt to taste.
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 GoodLeaf Kick'n Mustard Microgreens, dots of puree, black and white sesame seeds and roasted chickpeas.
Enjoy!
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