To prepare Apple Carrot Sweet Potato Soup With Garam Masala Roasted Chickpeas Recipe, Pat dry cooked chickpeas on a kitchen towel mix it with lemon juice and set it in the fridge for at least 30 minutes to 1 hour.
Preheat the oven to 200 Degree C and in a mixing bowl combine garam masala powder, chilli powder, salt to taste and olive oil, add the chickpeas and coat it with the spice mixture throughout.
Place it on a baking tray and bake for 40 minutes stirring them halfway to roast evenly and set aside.
In a large sauce pan add oil, and toss in the onions and cook until transparent, now add carrots and sweet potatoes and give it a good mix.
Add the stock and bring it a boil and cook until the vegetables are soft, alternately pressure cook to quicken the process. Now add the apples and let it soften slightly.
Use an immersion blender and blend this mixture till smooth.
Add curry powder, maple syrup and season with salt and bring this to a gentle boil and turn off the heat.
Now ladle the Apple- Carrot-Sweet Potato Soup With Garam Masala Roasted Chickpeas Recipe into soup bowls and garnish with coconut cream, coriander and top it with spicy roasted chickpeas.
Serve Apple Carrot Sweet Potato Soup along with Herbed Garlic Bread for a weeknight dinner.
