Carrot and ginger soup with chickpeas
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.
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Categories
- Meal Type: - Budget - Everyday - Lunch - One Pot - Quick & Easy - Seasonal - Soup - Supper
- Cuisines: - Fusion
- Ingredients: - Roots & Bulbs
- Health and Diet: - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Carb - Low Cholestrol - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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