Carrot and chickpea soup

Babiche Martens

Today’s flavoursome soup is a perfect way to use up those carrots loitering in the fridge; you don’t even have to peel them. Add a tin of chickpeas and some spices and it takes just half an hour to whip up. Coriander, thick yoghurt and plenty of freshly ground pepper bring a final lively, creamy touch. This is economical, tasty and good for you.

Ingredients

2 Tbsp	Oil
3 cloves	Garlic, chopped
1	Onion, chopped
2 tsp	Ground coriander
1 tsp	Ground cumin
1 tsp	Cinnamon
½ tsp	Paprika
6	Carrots, diced
1	Orange kumara, peeled and diced
1 Ltr	Stock, chicken or vegetable
420 g	Chickpeas, 1 tin

To serve

1 pot	Natural yoghurt
1 sprinkle	Freshly ground black pepper
½ cup	Chopped fresh coriander

Directions

1. In a large pot heat the oil to a medium heat. Add the garlic and onion, cooking for 2 or 3 minutes until softened. Add the coriander, cumin, cinnamon and paprika, stirring well. Add the carrots and kumara and toss to coat.
2. Pour in chicken stock, add chickpeas and cook for 20-25 minutes until soft. Puree until velvety smooth. Season with salt and pepper.
3. Reheat before serving and add a blob of yoghurt, pepper and a sprinkle of coriander.

See more of Angela's carrot recipes

• Carrot and goat's cheese salad
• Carrot and cardamom buns