Sweet Potato and Carrot Soup with Roasted Chickpeas

Preparation

1. Peel the sweet potatoes and carrots and cut both into roughly 2 cm pieces. Dice the onion, finely chop the garlic, and grate the peeled ginger.

2. Heat 2 tbsp olive oil in a large pot over medium heat and sauté the diced onion for 4 minutes until translucent.

   ⏱ 4 min

3. Add the garlic, ginger, cumin, and turmeric to the pot and toast everything while stirring for 1 minute until the spices are intensely fragrant.

   ⏱ 1 min

4. Add the sweet potato and carrot pieces, the hot water, and 1 generous pinch of salt. Bring the soup to a boil and let it simmer covered over medium heat for about 20 minutes, until the vegetables are tender.

   ⏱ 20 min

5. Meanwhile, heat 1 tbsp olive oil in a skillet over medium to high heat. Fry the well-patted-dry chickpeas in it for about 8 minutes until crispy all around.

   ⏱ 8 min

6. Sprinkle the paprika, sesame, and a little salt over the chickpeas, toss them in the pan for another 2 minutes, and then remove the pan from the heat.

   ⏱ 2 min

7. Remove the soup pot from the heat, puree the soup with an immersion blender until fine and creamy, and season with lemon juice, salt, and black pepper.

8. Divide the hot soup among deep bowls and serve with the crispy sesame chickpeas and, if desired, chopped parsley.