Spiced carrot & chickpea soup

Ingredients

For 2 portions

• Onion1 onion (150 g)
• Olive oil20 ml
• Fresh ginger15 g
• Garlic2 cloves (10 g)
• Ground cumin3 g
• Smoked paprika3 g
• Vegetable stock600 ml
• Carrots500 g
• Chickpeas120 g
• Sea salt3 g
• Black pepper1 g
• Greek yoghurt60 g
• Fresh coriander10 g

Method

1. 1

   Prepare your ingredients: onion — peel and dice; fresh ginger — peel and finely grate; garlic — peel and crush or finely slice; ground cumin — about 1 tsp; smoked paprika — about 1 tsp; vegetable stock — make up from a stock cube or pot, or use homemade; carrots — peel and slice into 1 cm rounds; chickpeas — drain and rinse a tin (drained weight); greek yoghurt — loosen with a little water; fresh coriander — roughly chop leaves and stems.

2. 2

   Warm the olive oil in a large pan over a medium-low heat and soften the onion with a pinch of salt for 8–10 minutes, without colouring.

3. 3

   Add the fresh ginger, garlic, ground cumin and smoked paprika and cook for 1 minute until fragrant.

4. 4

   Add the carrots, then pour in 600 ml hot stock. Bring to the boil, then simmer gently for 20 minutes.

5. 5

   Take off the heat and cool for a few minutes. Blend until completely smooth, working in batches if needed and holding the blender lid down with a tea towel.

6. 6

   Return to the pan, add the chickpeas and simmer for 8 minutes until tender.

7. 7

   Taste and adjust with salt and freshly ground black pepper.

8. 8

   Ladle into warm bowls and finish with the greek yoghurt and fresh coriander and a little olive oil.