Roasted Carrot Soup with Peanut Butter and Chickpea

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

1 ½ pound (around 8) carrots, peeled and halved

1 tablespoon turmeric

½ teaspoon cinnamon

3 tablespoons olive oil

1 l vegetable broth or water

1 can (400 g) chickpea, drained

3 tablespoons peanut butter

½ teaspoon honey

yogurt, for serving

parsley/coriander, for serving

salt

Directions at rozkoszny.pl

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