Siba Mtongana: International multi-award winning culinary extraordinaire, food expert, author, entrepreneur, mom and wife, popularly known as the host and food editor of the Food Network global hit show, Siba’s Table.
I love soups and so do my children and it so happens that carrots are their favourite vegetables at the moment. This is something we all enjoy at home. I specifically created this one with vegans and my vegetarian friends in mind and also for my kids to get used to clean delicious flavours. The coconut oil gives it a rich velvety taste and the ClemenGold juice just elevates the flavour. You could serve it as is but the topping of roasted chickpeas and roasted citrus peels adds a crunchy texture that really makes this soup magnificent!
Preparation time: 10 minutes
Cooking time: 30 minutes
- 410 g (1 can) chickpeas, rinsed and drained
- 10 ml (2 tsp) dukka spice
- Pinch of salt
- 45 ml (3 tbsp) olive oil
- 4 ClemenGold peels, cut into very thin strips
- 5 ml (1 tsp) icing sugar
- 30 ml (2 tbsp) coconut oil
- 1 shallot, finely chopped
- 2 cloves of garlic, sliced in half
- 20 g fresh ginger, crushed and roughly chopped
- 15 g freshly picked thyme, chopped
- 5 ml (1 tsp) cayenne pepper
- 5 large carrots, rinsed, peeled and roughly chopped
- 1 L (4 c) fresh vegetable stock
- 500 ml (2 c) freshly squeezed ClemenGold juice
- Zest of 1 ClemenGold
- Salt and freshly ground black pepper, to season
- Start with the toppings. Preheat the oven to 180 and lightly grease a baking pan with oil and line a second one with baking paper.
- Place the rinsed and dried chickpeas onto the baking tray and season with the dukka spice and salt, and then drizzle with half the olive oil. Roast for about an hour until they are in texture. Set aside.
- On a lined baking tray, place the peels making sure they are one layer. Sprinkle with icing sugar, drizzle with the rest of the olive iol and toss well. Bake for 8 minutes until dry and crunchy. Set aside.
- For the soup, heat the oil in a large pot over high heat and sauté the shallot, garlic, ginger and thyme until soft for 4 minutes.
- Add the carrots and cayenne pepper and cook for 5 minutes stirring occasionally. Season with salt and pepper.
- Pour in the vegetable stock and half of the juice. Bring to the boil and simmer for 20 minutes with the lid half opened until the carrots are tender and cooked.
- Add the rest of the juice and cook for 2 more minutes. Blend using a stick blender until smooth. Serve on individual soup bowls and top each with roasted chickpeas and ClemenGold peels. Serve whilst still warm.
- If the soup it too thick, then thin it down with more juice.
- If you like a richer flavour then substitute the coconut milk with butter andvegetable stock with chicken stock. You could add a dash of cream upon serving too.