This Curried Carrot Soup with Maple Roasted Chickpeas soup is a vibrant winter vegetarian recipe. The base is packed with vegetables while the topping brings extra texture and protein.
Add the onions and carrots with a pinch of salt and let cook for 5 minutes.
Next, add the garlic, cumin, and curry powder and continue to cook for another two minutes. Pour in the vegetable stock (or water) and bundle of spices and bring to a boil. Once boiling, lower to a simmer and leave it alone to cook slowly for 30 minutes.
In the meantime, place the chickpeas in the preheated oven and let roast for 20-25 minutes (shaking them around every 10 minutes to ensure they don't burn). Once crispy, remove from oven and let cool.
For the quick pickled red onion topping: combine the white wine vinegar, water, and 1/2 tsp salt in a small bowl and submerge the thinly sliced onions in the mixture. Let sit while you prepare the rest of the soup (at least 10 minutes and up to an ahour). Drain and serve.
Return to heat and let it cook for five minutes more while you check the flavor (add more salt or pepper, if needed).
Remove from heat and stir in the heavy cream or yogurt, if using.
Serve warm with all the toppings.