Carrot & Chickpea Soup Recipe

Ingredients :

Serves 4
Preparation time : 25 minutes
Cooking time : about 40 minutes

• 1 tablespoon sunflower oil

• 1 large onion, chopped

• 500g (1lb) carrots, diced

• 1 teaspoon ground cumin

• 1 teaspoon fennel seeds, roughly crushed

• 2cm (¾ inch) fresh root ginger, peeled and finely chopped

• 1 garlic clove, finely chopped

• 410g (13½oz) can chickpeas, drained

• 1.2 liters (2 pints) vegetable stock

• 300ml (½ pint) semi-skimmed milk

• salt and pepper
  
  To garnish :

• 1 teaspoon sunflower oil

• 40g (1½oz) flaked almonds

• pinch of ground cumin

• pinch of paprika

Method :

1. Heat the oil in a saucepan, add the onion and fry gently, stirring, for 5 minutes or until lightly browned. Mix in the carrots, ground spices, ginger and garlic and cook for 1 minute.

2. Mix in the chickpeas, stock and a little seasoning, bring to the boil cover and simmer for 30 minutes or until the vegetables are tender.

3. Purée the soup in batches until smooth, in a food processor or blender, then return to the pan and stir in the milk. Reheat gently.

4. Meanwhile, make the garnish. Heat the oil in a small frying pan, add the almonds, cumin and paprika and cook for 2-3 minutes until golden brown.

5. Ladle the soup into bowls and top with the almonds, cumin and paprika. Serve with warm bread, if liked.

Variations :

For carrot & lentil soup, substitute the chickpeas for a 410g (13½oz) can green lentils. You can also use cannellini beans or other canned pulses. Omit the milk, but add an extra 300ml (½ pint) stock. Otherwise, proceed as above. Serve the soup, then swirl 1 teaspoon Greek yogurt through each bowl.