Name: Spiced carrot and chickpea soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 450g carrots; 1 Tbsp olive oil; 1 onion; 1 garlic; 3 cm ginger; 2 cm piece turmeric root or ½ tsp turmeric powder; 1 tsp cumin seeds; 1 cinnamon stick; About 600 ml vegetable stock; 1 tin chickpeas, drained; 3 Tbsp chopped coriander leaves; Lemon juice or yoghurt to serve

Spiced carrot and chickpea soup

15 Apr 2023

by Wholeness

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

This spiced carrot and chickpea soup is really lovely and warming during early Spring when it’s still a bit chilly outside. It’s ready within 25 minutes and it can be frozen for other meals (you could even use it as a pasta or meatball sauce, just add less water). Serve it with crusty bread.

Ingredients

450g carrots
1 Tbsp olive oil
1 onion
1 garlic
3 cm ginger
2 cm piece turmeric root or ½ tsp turmeric powder
1 tsp cumin seeds
1 cinnamon stick
About 600 ml vegetable stock
1 tin chickpeas, drained
3 Tbsp chopped coriander leaves
Lemon juice or yoghurt to serve

Instructions

Peel, then finely chop the onion, ginger, turmeric and garlic.
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.
Simmer for 10-15 minutes, until the carrots are tender.
Add the chickpeas, warm through, then turn off the heat. Add the coriander leaves.
Using a stick blender, purée the soup until you get a smooth or lightly textured consistency.
Add more stock if it’s too thick.
Reheat the soup before serving.