Bright Carrot Cauliflower Soup with Crispy Citrus Chickpeas

INGREDIENTS

1 med head cauliflower, cut into florets

4 carrots

1/2 TB turmeric powder

1 tsp ras el hanout spice (moroccan spice blend)

1 inch knob of ginger

1 cup oat or coconut milk

1 shallot, sliced thinly

1 can of chickpeas (rinsed, drained and patted dry)

DIRECTIONS

Heat the ghee in a dutch oven over medium heat. Add shallot, ginger and spices and cook until slightly softened and fragrant, about 3 minutes.

Add in carrots and cauliflower with 2 cups water; bring to a simmer, cover and cook until the vegetables are fork tender, about 25 minutes. Add in coconut/oat milk and blend well.

CHICKPEA TOPPING | Heat up cast iron with ghee, add in chickpeas and sauté until they pop in pan. Microplane half an orange and salt to taste.

Finish off with a high quality olive oil. My current favorite is Wonder Valley - super herbaceous and bright!

*sub coconut oil for ghee if vegan