March Recipe: Bright Carrot Cauliflower Soup with Crispy Citrus Chickpeas

INGREDIENTS

1 med head cauliflower, cut into florets

4 carrots

1/2 TB turmeric powder

1 tsp ras el hanout spice (moroccan spice blend)

1 inch knob of ginger

1 cup oat or coconut milk

1 shallot, sliced thinly

1 can of chickpeas (rinsed, drained and patted dry)

DIRECTIONS

Heat the ghee in a dutch oven over medium heat. Add shallot, ginger and spices and cook until slightly softened and fragrant, about 3 minutes.

Add in carrots and cauliflower with 2 cups water; bring to a simmer, cover and cook until the vegetables are fork tender, about 25 minutes. Add in coconut/oat milk and blend well.

CHICKPEA TOPPING

Heat up cast iron with ghee, add in chickpeas and sauté until they pop in pan. Microplane half an orange and salt to taste.

Finish off with a high quality olive oil. My current favorite is Wonder Valley - super herbaceous and bright!

*sub coconut oil for ghee if vegan

Photo credit: Taylor Kitto of Whole Nourish.

This recipe is brought to your by Taylor Kitto, Integrative Nutrition Health Coach. She is the founder of Whole Nourish.