Thursday, March 7, 2013

Carrot soup and more

Some friends came over for dinner and I couldn't decide which soup to make. We had:

sauteed greens
carrot ginger soup

I make carrot ginger soup so often, I never look at a recipe (though I think this one is close). However, I was inspired by deb's recent post to include roasted chickpeas as a garnish, along with sesame seeds and scallions. Roasting chickpeas produces such a fantastic texture--sort of like popcorn! I tossed the chickpeas in olive oil and smoked salt and roasted them at 400* for about half an hour.

Carrot-Ginger Soup with Roasted Chickpeas


Also, here is some salad.

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