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
- ½ oz fresh mint
- 8 oz baby spinach
- 2 tsp vegetable broth concentrate
- ¼ cup Forager Project® Organic Dairy-Free Cashewmilk Yogurt
- 1 tbsp (2 tbsp) vegetable oil*
- 2 tbsp (4 tbsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- 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 clean kitchen towel. Place diced carrot and just half the chickpeas on a baking sheet and toss with 1 tbsp (2 tbsp) vegetable oil, ras el hanout, and a pinch of salt. Roast until carrots are tender and chickpeas are crispy, 15 to 18 minutes.
Peel and dice the onion(s). Peel and mince 1 tbsp ginger. Pick the mint leaves.
Heat 2 tbsp (4 tbsp) olive oil in a large pot over medium-high heat. Add diced onion, minced ginger, and a pinch of salt. Cook until softened, 3 to 5 minutes. Add remaining chickpeas, all but a few mint leaves, baby spinach, vegetable broth concentrate, 1¼ cups (2½ cups) water, and 1 tsp (2 tsp) salt. Bring the minted spinach soup to a boil, reduce heat to low, and cook until greens have wilted, 4 to 5 minutes.
Carefully transfer the minted spinach soup to a blender and blend until smooth. Taste, and add salt and pepper as necessary.
Divide the minted spinach soup between bowls. Dollop with yogurt. Top with ras el hanout carrots and crispy chickpeas, and the remaining mint leaves. Soup’s on!