Sweet potato, carrot and chickpea soup
This is a lovely, thick, earthy soup – almost a potage. It’s ideal for young kids or those who look after their own health. It’s gluten and dairy free.
Ingredients
Method
- Heat the oil in a saucepan. Add the ground coriander, saffron, ginger and onion. Fry for 1-2 minutes until golden yellow.
- Add the carrots and the stock. Bring to a boil, then add the sweet potatoes.
- Simmer the soup for 10 minutes, then add half the chickpeas. Remove from the stove, and using a hand mixer blend till silky and creamy.
- Add the other half of the chickpeas ( perhaps chopped), bring it to the boil. Then mix in the lemon juice and the chopped herbs. Season to taste.
- Serve warm with rusty bread or pita.