Name: Sweet potato, carrot & chickpea soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 Tbsp olive oil; 2 tsp ground coriander; 2 pinches of saffron (optional); 2 cm ginger, finely chopped; 1 large onion, finely chopped; 4 medium carrots, chopped; 750 ml vegetable stock; 3 medium sweet potatoes; 1 (400ml) can chickpeas, drained; 15g fresh coriander; 15g fresh parsley; juice of ½ lemon; Salt and pepper

Sweet potato, carrot & chickpea soup

11 Mar 2015

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

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

2 Tbsp olive oil
2 tsp ground coriander
2 pinches of saffron (optional)
2 cm ginger, finely chopped
1 large onion, finely chopped
4 medium carrots, chopped
750 ml vegetable stock
3 medium sweet potatoes
1 (400ml) can chickpeas, drained
15g fresh coriander
15g fresh parsley
juice of ½ lemon
Salt and pepper

Instructions

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.

Tips

Instead of saffron (which is quite expensive) you can use turmeric. You can also warm it up by frying chilli flakes with the other spices if you like.

https://cooktogether.com/?recipe=sweet-potato-carrot-chickpea-soup

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