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:
1. 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.
2. 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.
3. 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.
4. Serve topped with a dollop of yogurt, chilli flakes (optional), chickpeas and bread.
Its that simple! Enjoy.
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Book a FREE online consultation with me to find out how I can help you achieve your goals!
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