Carrot and ginger soup with chickpeas
This spiced carrot and ginger soup with chickpeas has a bit of a kick – the perfect immune booster when you have a cold or the flu. Also, it’s filling, low-carb, vegan- and gluten-free so fits in most diets.
Ingredients
Method
- Roughly chop the shallots and carrots.
- Heat the oil in a large saucepan, then sauté the onion for 5 minutes over medium heat. Add the grated ginger and garlic, then stir-fry for 2-3 minutes.
- Pour in the stock, add the carrots and cinnamon stick. Bring to the boil, cover and simmer for approx. 25 minutes over low heat.
- When the carrots are tender, add half of the chickpeas, remove the cinnamon, then blend the soup using a stick-blender. The consistency can be smooth or textured – it’s up to you.
- Add the remaining chickpeas and warm the soup up.
- Serve with a small spoonful of apple cider vinegar or lemon juice and plenty of freshly ground pepper.