· 1 min read
Creamy Carrot & Chickpea Soup
By Melissa Colborne, Registered Dietitian
This carrot and chickpea soup is high in protein and fiber. The chickpeas give it an extra creamy consistency! Its super easy to make with only a few ingredients. There is nothing more comforting on a cold winters evening.
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Ingredients:
(makes 2 servings)
1 tbsp olive oil
1/2 onion, chopped
1 garlic clove, crushed
400g carrots, peeled and chopped
1/2 tsp cumin
1/4 tsp cinnamon
1/4 tsp salt
700ml vegetable stock
1.5 cups (225g) chickpeas, rinsed
1 tbsp yogurt
chilli flakes (optional)
2 slices of bread (I used sourdough)
For the chickpea topping:
1.5 cup (225g) chickpeas, dried
1/2 tsp extra virgin olive oil
1/4 tsp cumin
1/4 tsp cinnamon
Pinch of salt
Method:
- Heat the oil in a pot over medium heat. Add the onions and cook, stirring occasionally, for 3-4 minutes. Add the garlic, carrots, spices and salt. Cook for another 5 minutes.
- Stir in the stock and chickpeas. Cover and bring to the boil. Reduce the heat and simmer, stirring occasionally, for 40-50 minutes until the carrots are tender.
- Remove from heat and allow to cool for a few minutes. Use a hand blender to blend the soup until smooth. Add more water if you prefer a slightly thinner consistency.
- Serve topped with a dollop of yogurt, chilli flakes (optional), chickpeas and bread.
Its that simple! Enjoy.
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