My Culinary Adventures: Moroccan-Spiced Chickpea Carrot Soup

I'm not usually a big fan of soups, unless it's Lebanese lentil soup, creamy tomato soup, Burmese ohno kaukswe (coconut chicken noodle soup), or Vietnamese phở.  After seeing this recipe online, and all the interesting ingredients, I knew I had to try it.  It's a hearty soup too, which I prefer over more watery ones.  A lot of unexpected flavors came out of this, and I had to add in a lot more quantity of spices than the recipe called for, but it's a trial and error thing.  Just taste test it.  I've made it twice and both times it was a hit with my guests :)

Moroccan-Spiced Chickpea Carrot Soup (Serves 2)
Recipe adapted from Cook Bake Nibble

Ingredients
2 tbsp olive oil
1 small onion, diced
3 medium carrots, chopped small
1 large clove (or 2 small) garlic
1 tbsp cumin
1 tsp coriander
1 tsp cinnamon
1 tsp turmeric
1 tsp paprika
1 tsp ginger
pinch saffron (if you have it, can be omitted)
1 can chickpeas (or 2 cups cooked), rinsed
1 medium vine ripe tomato, chopped
1 tsp salt, more to taste
Black pepper, to taste
1 tbsp fresh squeezed lemon juice
3 cups water
Small handful almonds, chopped
2 tbsp fresh cilantro, chopped

Dash of cayenne pepper (optional, for that extra kick)

1. Heat the oil on medium heat. Add onion and cook until translucent. Add carrot and continue cooking until softened, stirring occasionally. Add garlic and stir, cook for one minute. Add all spices and “toast” for 1-2 minutes.
2. Add tomato and chickpeas, stir to mix with onion and spice mixture. Add salt, black pepper to taste and lemon juice. Stir well and pour in water.
3. Bring water to a boil, reduce heat and simmer partially covered 20-30 minutes. Season to taste. Top with a sprinkle of almond and fresh cilantro. Serve hot.