For Soup:

  1. Melt Kerrygold Salted Butter in a large saucepan over medium heat. Add onion and carrots and cook until onions are translucent (about 5 minutes).
  2. Stir in garlic and ginger and cook for another minute.
  3. Stir in remaining soup ingredients and stir to combine. Allow soup to come to a boil and then reduce heat to medium low and cover.
  4. Cook for 35-40 minutes or until carrots are fork tender. Allow to cool slightly.
  5. Transfer soup to a blender in batches and puree until smooth. (Tip: Be careful to only fill the blender jar to about 1/3 – 1/2 full. Secure the lid on the top and hold a dish towel over it to prevent the top from coming off during blending.)
  6. Season soup to taste with additional salt and pepper, if needed.
  7. Top with curried chickpeas and fresh cilantro.

For Curried Chickpeas:

  1. Preheat the oven to 400 degrees.
  2. Place drained chickpeas on a dish towel. Carefully blot them dry with another dish towel (The drier the chickpeas, the more they will crisp up in the oven.) Discard and papery skins from the chickpeas.
  3. Pour chickpeas onto a baking sheet. Drizzle with olive oil and salt and gently stir them around so they are coated on all sides. Bake for 25 minutes.
  4. Remove pan from oven. Sprinkle chickpeas with curry, cumin and pepper. Stir to coat. Return pan to oven and cook for another 10-15 minutes or until chickpeas are crisp.
  5. Note: Roasted chickpeas will lose their crispness when stored. They are best enjoyed immediately after baking.

Recipe by Garnish with Lemon