Sweet Potato, Apple, and Carrot Soup with Roasted Chickpeas
|Source||Burlington Technical Center Culinary Arts Students|
|Cooking time||1 hour, 15 minutes|
|Total time||1 hour, 15 minutes|
This is a recipe that makes great use of Vermont products and it can be eaten hot or cold. The chickpeas make a great snack. We served this in our student-operated restaurant when our theme was health and wellness. Someone requested more of the chickpeas! Students really enjoyed making and tasting this soup. This recipe was entered in our We ♥ Local Sweet Potato recipe contest by the Burlington Technical Center Culinary Arts Students.
For Chickpeas: Pat dry cooked chickpeas on a paper towel and mix with lemon juice and set it in the refrigerator for at least 30 minutes to an hour. Preheat oven to 400 degrees F. Combine garam masala, chili powder, salt to taste and olive oil in bowl. Add chickpeas and coat with spice mixture. Place on a baking tray and bake for 40 minutes stirring halfway to roast evenly and set aside.
For Soup: Heat medium sauce pan and add oil until hot. Add onions and cook until transparent; then add sweet potatoes and carrots. Stir to mix. Add vegetable stock and water to vegetables and bring to boil. Turn down to a simmer and cook vegetables until soft. Add apple and let soften. Turn off heat. Blend ingredients with immersion blender until smooth. Add curry powder, maple syrup and season with salt to taste. Soup can be eaten hot or cold. Garnish with chickpeas and coconut milk.