I am so grateful for the amount of work I have these days. The month of February was a little too intense– I was teaching one or two, sometimes three yoga classes every day. I am moving more and more towards teaching adults– pregnant women and women who are trying to conceive. Still, however, mom […]
Babe had a cough at daycare and it stopped almost instantly when her teacher gave her some chickpea, ginger, carrot soup. I have no idea what the recipe was, but Babe’s enthusiasm prompted me to make this recipe for dinner that same night.
I added no dried spices, though allspice, cinnamon, nutmeg etc. would probably make a nice addition. Please use this recipe as inspiration to create your own version.
1 onion, chopped
3-4 carrots, chopped
4 cloves garlic
2″ piece of ginger, peeled and chopped
1 sweet potato, chopped
Half a butternut squash, chopped
1 small turnip, chopped
Stalks of chard (if you happen to have some) chopped
2 cups cooked chickpeas (from can, rinsed, or soaked and cooked ahead of time–ideal)
4 cups homemade chicken broth (or water or veggie broth)
Start by frying onions in the coconut oil, adding ingredients as you chop them.
Once everything is in the pot, add broth. Bring to a boil and let simmer until veggies are cooked. Blend using a Blendtec or immersion blender.
Papa and I topped ours with dried chili flakes. Crispy bacon also makes a nice topper.