Recipe: Potato-Carrot-Ginger Soup and Roasted Chickpeas

Now that autumn is coming, I felt like making a warm soup.
Soups are really healthy and so easy to make. Also, I love how they taste different every time, because I never use a recipe and try new combinations.

Here's what I used to make this potato-carrot-ginger soup and roasted chickpeas.

⁕ Soup ⁕ potatoes / carrots / ginger / onions / garlic / vegetable broth / paprika / garam masala / cilantro / olive oil ⁕ Roasted Chickpeas ⁕ chickpeas / paprika / garam masala / chili flakes / olive oil ⁕ sunflower seeds, nasturtium and chive for garnishing ⁕

1. Cut the onions, garlic, potatoes and carrots into medium size pieces. Heat some olive oil in a pot over medium heat. Add the vegetables, stir and cover the vegetables with vegetable broth. Simmer until the potatoes and carrots are soft.
2. Add chopped ginger and the spices and stir. Now, mix it in a blender.

1. Preheat the oven to 200°C.
2. Dry out the chickpeas with a paper towel. Add paprika, chili flakes, garam masala and olive oil and mix it well. Spread it on a baking sheet and bake for about 20 minutes.