Name: Carrot and ginger soup with chickpeas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 Tbsp rapeseed oil; 3 shallots, chopped; 1 Tbsp coarsely grated ginger; 2 garlic cloves, grated; 750g carrot; 1 litre vegetable stock; 1 cinnamon stick; 1 can chickpeas, drained; Apple cider vinegar & freshly ground pepper, to serve

Carrot and ginger soup with chickpeas

8 Jan 2022

by Wholeness

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

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

1 Tbsp rapeseed oil
3 shallots, chopped
1 Tbsp coarsely grated ginger
2 garlic cloves, grated
750g carrot
1 litre vegetable stock
1 cinnamon stick
1 can chickpeas, drained
Apple cider vinegar & freshly ground pepper, to serve

Instructions

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.