Carrot Soup with Chickpeas
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g carrot (s)
- 2 shallot (s)
- 1 tuber fennel (approx. 250 g)
- 1 can chickpeas (240 g drained weight)
- 1 slice (s) ginger (the size a thumbnail)
- 1 orange (organic)
- 800 ml vegetable stock
- 40 g butter
- 4 tablespoon yogurt (at least 3.5%)
- salt and pepper
- Curry powder
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into slices. Clean the fennel, remove the stalk and cut into pieces. Chop the shallots into small pieces.
- Sweat the vegetables in the butter, add the stock and cook until soft. Let the slice of ginger and a strip of orange peel cook with it.
- Rinse the chickpeas in a sieve and add 2/3 of them to the soup. Remove the ginger and orange peel from the soup and puree the soup.
- Squeeze the orange and add the juice to the soup. Heat the remaining chickpeas in the soup. Season to taste with salt, pepper and curry.
- Divide the soup on plates or cups and add 1 tablespoon of yoghurt to each serving and stir in a spiral.
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