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
- 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.
- Pour in chicken stock, add chickpeas and cook for 20-25 minutes until soft. Puree until velvety smooth. Season with salt and pepper.
- Reheat before serving and add a blob of yoghurt, pepper and a sprinkle of coriander.
See more of Angela's carrot recipes