Carrot Chickpea Soup


200g carrot, diced
150g orange sweet potatoes, peeled and cubed
100g onion, chopped
1 clove garlic, crushed
80g boiled chickpeas
700ml chicken stock
1 tbsp olive oil
1/2 tsp coriander powder
1 tsp cumin powder
1/4 tsp chilli powder
Salt and pepper to taste


Heat olive oil in a large saucepan over medium heat; add onion and garlic. Sauté until onion is soft. Stir in coriander, cumin and chilli powders to mix.

Add carrot and sweet potatoes. Stir for 1-2 minutes then pour in stock and bring to the boil. Reduce the heat and simmer, stirring occasionally for 20 minutes.

Add chickpeas and allow to simmer for a further 10-15 minutes.

Transfer soup, in batches, to a food processor or blender. Process until smooth then return to the saucepan, adjust seasoning to taste. Heat up, stirring until soup is hot (do not allow to boil).

Ladle soup into bowls and serve immediately.



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