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Sweet potato, carrot and chickpea soup

This is a lovely, thick, earthy soup - almost a potage. It's ideal for young kids or those who look after their own health. It's gluten and dairy free.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 2 tsp ground coriander
  • 2 pinches of saffron optional
  • 2 cm ginger finely chopped
  • 1 large onion finely chopped
  • 4 medium carrots chopped
  • 750 ml vegetable stock
  • 3 medium sweet potatoes
  • 1 400ml can chickpeas, drained
  • 15 g fresh coriander
  • 15 g fresh parsley
  • juice of ½ lemon
  • Salt and pepper

Method
 

  1. Heat the oil in a saucepan. Add the ground coriander, saffron, ginger and onion. Fry for 1-2 minutes until golden yellow.
  2. Add the carrots and the stock. Bring to a boil, then add the sweet potatoes.
  3. Simmer the soup for 10 minutes, then add half the chickpeas. Remove from the stove, and using a hand mixer blend till silky and creamy.
  4. Add the other half of the chickpeas ( perhaps chopped), bring it to the boil. Then mix in the lemon juice and the chopped herbs. Season to taste.
  5. Serve warm with rusty bread or pita.