Summary

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

1. Peel the carrots and cut into slices. Clean the fennel, remove the stalk and cut into pieces. Chop the shallots into small pieces.
2. 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.
3. 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.
4. 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.
5. Divide the soup on plates or cups and add 1 tablespoon of yoghurt to each serving and stir in a spiral.