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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g 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

Method
 

  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.