Moroccan Chickpea Carrot and Spinach Soup
Ingredients
- 2 (15.5-ounce) cans chickpeas
- 1/4 cup extra-virgin olive oil, divided, plus more for drizzling
- 3 medium carrots, chopped (about 1 1/4 cups)
- 1 large yellow onion, finely chopped (about 2 cups)
- 1 1/4 teaspoons kosher salt, divided, plus more to taste
- 3 garlic cloves, finely chopped
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/8 teaspoon cayenne pepper, plus more to taste
- 6 cups loosely packed fresh spinach, coarsely chopped
- 1/2 teaspoon fresh lime juice
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