Carrot and chickpea soup
Photo by Babiche Martens
Today’s flavoursome soup is a perfect way to use up those carrots loitering in the fridge; you don’t even have to peel them. Add a tin of chickpeas and some spices and it takes just half an hour to whip up. Coriander, thick yoghurt and plenty of freshly ground pepper bring a final lively, creamy touch. This is economical, tasty and good for you.
|3 cloves||Garlic, chopped|
|2 tsp||Ground coriander|
|1 tsp||Ground cumin|
|1||Orange kumara, peeled and diced|
|1 Ltr||Stock, chicken or vegetable|
|420 g||Chickpeas, 1 tin|
- In a large pot heat the oil to a medium heat. Add the garlic and onion, cooking for 2 or 3 minutes until softened. Add the coriander, cumin, cinnamon and paprika, stirring well. Add the carrots and kumara and toss to coat.
- Pour in chicken stock, add chickpeas and cook for 20-25 minutes until soft. Puree until velvety smooth. Season with salt and pepper.
- Reheat before serving and add a blob of yoghurt, pepper and a sprinkle of coriander.
See more of Angela's carrot recipes