Carrots, Ginger, Chickpeas – Carrot Power! *insert dramatic voice*
What is this all about? Well, isn’t it obvious? It’s all about Fastest Carrot in the World (ta-na-na-na), a team that will take part in Red Bull Soapbox 2014 with a crazy Carrot car.
In their honour i cooked a Carrot-Ginger-Soup-Fuel with chickpea croutons.
You will need:
- Carrots – 8 medium size, peeled and sliced
- Potatoes – 1 pc. chopped
- Onion – 1 pc. peeled and chopped
- Garlic – 2-3 cloves chopped
- Paprika – 1/2 teaspoon
- Olive oil – 1 tbsp
- Thyme – 1 teaspoon
- Ginger powder – 1/2 teaspoon (if you feel bold, you can add more, but it’s better to wait until the end and then add some more)
- Salt – a pinch
- Water or vegetable stock – 1 liter (I used water)
- Sunflower oil – 2 tbsp.
- Chickpeas – 50g
- Dried basil
- Olive oil – 1 tbsp
Put a medium size pan over medium heat, add the oil and cook the onion – 5 minutes, until the onion is soft. After that add the garlic and mix for 1 minute. Add broth or water, carrots, potatoes, ginger, paprika, thyme and salt. Cover and bring to a boil. Reduce heat and simmer until carrots and potatoes are tender when pierced – ready in 20 – 30 minutes.
Remove the pan and let it cool for 10 minutes. Transfer the soup in a blender and blend it until smooth. Add more salt to taste if needed.
I soaked the chickpeas in cold water for 8 hours at room temperature. It’s important to soak them to cut out the amount of time they need to be cooked and because this process breaks down many of the gas-inducing sugars in the beans, thereby making them easier to digest. After that move the chickpeas in a large pan filled with enough water to cover the beans. I added baking soda – a teaspoon (the molecules in baking soda attach themselves to gas-inducing sugars in the chickpeas known as oligosaccharides. By binding to these sugars, baking soda can break them down and partially remove that gut felt odorous, gas producer from the structure of the chickpea.)
Then i boiled them for almost 2 hours. I drained the chickpeas under running water for 30 seconds to remove the aftertaste left by baking soda. Remove any loose skins.
Because i didn’t had so much time, instead of roasting them in the oven i fried them in a pan with olive oil, salt, basil, paprika and pepper – for about 10 minutes.
And this is it! You have your carrot-ginger soup!
Foto: Ionela Stoica