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