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.
CARROT AND CHICKPEA SOUP
Serves 6
• 2 Tbsp oil
• 3 garlic cloves, chopped
• 1 onion, chopped
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp cinnamon
• ½ tsp paprika
• 5-6 carrots, diced
• 1 orange kumara, peeled and diced
• 1 litre chicken stock
• 420g tin chickpeas, drained
• Salt and pepper to season
To serve
• Natural yoghurt
• Freshly ground pepper
• ½ cup chopped coriander
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.
