Instructions

1. Peel, then finely chop the onion, ginger, turmeric and garlic.
2. Heat the oil in a saucepan and gently sauté the chopped vegetables. Meanwhile slice the carrots, then add these to the pan, together with the spices. Stir for a minute or so, then add the vegetable stock and bring to the boil.
3. Simmer for 10-15 minutes, until the carrots are tender.
4. Add the chickpeas, warm through, then turn off the heat. Add the coriander leaves.
5. Using a stick blender, purée the soup until you get a smooth or lightly textured consistency.
6. Add more stock if it’s too thick.
7. Reheat the soup before serving.