Servings
6
Prep time
Cook time
Recipe
Ingredients
- 650g carrots, peeled & chopped
- 1 onion, finely chopped
- 2 tsp garlic, minced
- 1 tbsp olive oil
- 400g tin chickpeas, drained & rinsed
- 4 cups vegetable stock
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp dried thyme
- Salt & pepper, to taste
- ½ cup coconut milk (optional)
- Fresh parsley or coriander, to garnish
Method
- Heat olive oil in a large pot over medium-high heat.
- Add the onion and minced garlic and sauté until onion is translucent and aromatic.
- Add the carrots to the pot and cook for a few mins, stirring occasionally.
- Add the chickpeas, ground cumin, ground coriander, dried thyme, salt and pepper and stir well to combine.
- Pour in the vegetable stock and bring to the boil. Reduce heat to low, cover the pot and let simmer for 20-25 mins or until the carrots are tender.
- Remove pot from heat and allow soup to cool slightly. In batches, transfer soup to a blender and blitz until smooth and creamy. If desired, stir in coconut milk and adjust seasoning accordingly.
- Return the pot to medium-low heat and let soup simmer for 5 mins while stirring occasionally.
- Once heated, ladle the soup into bowls. Garnish with fresh parsley or coriander leaves and serve.
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