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Warm, spiced soup brightens up any chilly day. https://kerrygoldusa.com/recipes/ginger-turmeric-carrot-soup-with-curried-chickpeas/…
Meal type: starters
Product: Kerrygold Salted Butter
Serves: 6 cups
Ingredients
For Soup:
2 tablespoons Kerrygold
1 cup chopped onion
3 1/2 cups peeled, chopped carrots
2 teaspoons minced garlic
3 tablespoons minced fresh ginger
2 1/2 cups low-sodium vegetable broth
1 (14oz) can coconut milk
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons ground turmeric
Curried chickpeas
Chopped fresh cilantro
For Curried Chickpeas:
1 (14oz) can chickpeas, drained
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
Instructions:
For Soup:
- Melt Kerrygold Salted Butter in a large saucepan over medium heat. Add onion and carrots and cook until onions are translucent (about 5 minutes).
- Stir in garlic and ginger and cook for another minute.
- Stir in remaining soup ingredients and stir to combine. Allow soup to come to a boil and then reduce heat to medium low and cover.
- Cook for 35-40 minutes or until carrots are fork tender. Allow to cool slightly.
- Transfer soup to a blender in batches and puree until smooth (tip: be careful to only fill the blender jar to about 1/3 – 1/2 full. Secure the lid on the top and hold a dish towel over it to prevent the top from coming off during blending).
- Season soup to taste with additional salt and pepper, if needed.
- Top with curried chickpeas and fresh cilantro.
For Curried Chickpeas:
- Preheat the oven to 400 degrees F.
- Place drained chickpeas on a dish towel. Carefully blot them dry with another dish towel (the drier the chickpeas, the more they will crisp up in the oven). Discard and papery skins from the chickpeas.
- Pour chickpeas onto a baking sheet. Drizzle with olive oil and salt and gently stir them around so they are coated on all sides. Bake for 25 minutes.
- Remove pan from oven. Sprinkle chickpeas with curry, cumin and pepper. Stir to coat. Return pan to oven and cook for another 10-15 minutes or until chickpeas are crisp
NOTE: Roasted chickpeas will lose their crispness when stored. They are best enjoyed immediately after baking.
Foodaware 
Serves six.
You will need:
6 x 175g (6oz) pieces of haddock
Salt and freshly ground black pepper
225g (8oz) Irish mature Cheddar cheese, grated
1 tablespoon Dijon mustard
4 tablespoons cream
Ovenproof dish 8½ x 10 in (21.5 x 25.5cm)
Pre-heat the oven to 180°C, 350°F, Gas 4.
First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.
The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.
To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.