Spiced carrot and chickpea soup
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
Method
- 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.