Minted Spinach Soup
with Ras El Hanout Carrots and Yogurt
- 3 carrots
- 13.4 oz chickpeas
- 2 tsp ras el hanout
- 1 onion
- 1 oz fresh ginger
- ½ oz fresh mint
- 8 oz baby spinach
- 2 tsp vegetable broth concentrate
- ¼ cup Forager® Project Cashewgurt®
- 1 tbsp vegetable oil*
- 2 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large pot
- Baking sheet
Preheat the oven to 400°F. Peel and dice the carrots. Drain and rinse the chickpeas and pat dry with a kitchen towel. Add the diced carrots and just half the chickpeas to a baking sheet and toss with 1 tbsp vegetable oil, ras el hanout, and a pinch of salt. Roast until the carrots are tender and the chickpeas are crispy, 15 to 18 minutes.
Peel and dice the onion. Peel and mince 1 tbsp of ginger. Pick the mint leaves.
Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the diced onion, minced ginger, and a pinch of salt. Cook until the onions have softened, 3 to 5 minutes. Add the remaining chickpeas, 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, 4 to 5 minutes.
Carefully transfer the minted spinach soup to a blender. Blend until smooth. Taste, and add salt and pepper as necessary.
Divide the minted spinach soup between bowls. Dollop with Cashewgurt. Top with the ras el hanout carrots and crispy chickpeas, and the remaining mint leaves. Enjoy!