Carrot and Chickpea Soup Recipe
Carrot and Chickpea Soup Recipe
SERVES 3
Ingredients
- 1 tbsp coconut oil
- 400g carrots, peeled and chopped
- 1 x red chilli, deseeded and finely chopped
- 1 x clove garlic, finely chopped/minced
- 400ml coconut milk (canned)
- 200ml vegetable stock
- 1 tsp ground cumin
- ½ tsp ground ginger
- 1 x 400g tin chickpeas, drained and rinsed
- small bunch flat leaf parsley, chopped for garnish
- Crunchy chickpeas to garnish (link to recipe)
Directions
- Melt the coconut oil in a large saucepan and add the carrots, chilli and garlic and cook for a few minutes.
- Add the coconut milk, stock, cumin and ginger and stir well.
- Cook for 10 minutes on a simmer.
- Add the chickpeas and simmer for 5 more minutes.
- Blend to a puree with a hand blender (or food processor, just be careful as it’s hot).
- Serve in bowls and garnish with the parsley and crunchy chickpeas.
PER SERVING
- Kcal: 465
- Protein: 9g
- Fats: 32.3g
- Carbs: 29g
- Fibre: 11g
