To toast coconut flakes, heat pan on medium high heat. Pour in coconut flakes and stir constantly to prevent burning. Heat until flakes begin to brown. Remove from heat immediately.
Serve soup immediately or let cool and serve with coconut flakes, green onions, and cilantro.
Taste your curry powder before you cook! Curry powders vary in ingredients, flavor, and level of spice. You may want to reduce the amount of curry powder depending on your preference. The toasting step for the coconut flakes is totally optional, but adds a lovely crunch and complements the warm flavors of the soup.
Use a homemade chicken or vegetable stock instead of store bought. Or make your own vegetable bouillon. You can prepare your own chickpeas on the stovetop or in a slow cooker instead of using canned chickpeas. You will need about 2 cups cooked chickpeas for this carrot ginger soup.
Red lentils would also be good in this carrot ginger if you don’t have chickpeas. You could add or swap in sweet potatoes or butternut squash. Cooking times may vary and you may need to boil the sweet potatoes or butternut squash for longer than 35 minutes. Have some extra greens? Stir in spinach, kale or chard after blending and simmer until the greens are cooked.