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
- 4 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. 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 (2 tbsp) ginger. Pick the mint leaves. TIP: Keep any remaining ginger for your own use.
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, baby spinach, vegetable broth concentrate, 1¼ cups (2½ cups) water, and 1 tsp (2 tsp) salt to the pot. Bring to a boil, reduce heat to low, and cook until greens have wilted, 4 to 5 minutes.
Carefully transfer soup to a blender and add all but a few mint leaves. Blend until smooth. Taste, and add salt and pepper as necessary. TIP: Vent blender (by removing the plastic center of the lid) and begin blending on low and finish on high to avoid splashing.
Divide the minted spinach soup between bowls and dollop with yogurt. Top with ras el hanout carrots and chickpeas, and remaining mint leaves. Soup’s on!