Minted Spinach Soup
with Ras El Hanout Carrots & Yogurt
- 3 carrots
- 13.4 oz chickpeas
- 2 tsp ras el hanout
- 1 onion
- 1 oz fresh ginger
- 8 oz baby spinach
- 4 tsp vegetable broth concentrate
- ¼ cup Forager Project Cashewgurt
- ½ oz fresh mint
- 1 tbsp vegetable oil*
- 2 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Baking sheet
- Large pot
Preheat the oven to 400°F. Peel and dice the carrots. Drain and rinse the chickpeas and pat dry with paper towels. Add the diced carrots and half the chickpeas to a baking sheet and toss with 1 tbsp vegetable oil, ras el hanout, and a pinch of salt. Roast in the oven until the carrots are tender and the chickpeas are crispy, about 15 to 18 minutes.
Peel and dice the onion. Peel and mince 1 tbsp of ginger. Pick the mint leaves.
Place a large pot over medium-high with 2 tbsp olive oil. Add the diced onion, minced ginger, and a pinch of salt. Cook until the onions have softened, about 3 to 5 minutes. Add the remaining chickpeas, baby spinach, vegetable broth concentrate, all but a few of the mint leaves, 1¼ cups water, and 1 tsp salt. Bring the soup to a boil, reduce heat to low, and cook until the greens have wilted, about 5 minutes.
Carefully transfer half of the soup to a blender and blend, starting on low and finishing on high speed, until smooth. Pour the blended soup into a serving bowl and blend the remaining half. Transfer all of the soup back into the large pot and stir well to combine, taste and adjust the seasoning with salt and pepper.
Divide the minted spinach soup between bowls and top with the spiced chickpeas and carrots, remaining mint leaves, and yogurt.