Spicy carrot and chickpea soup

Spicy carrot and chickpea soup

By
From
Superfoods Superfast
Serves
2

The doctor was right: carrots are good for your eyesight. They won’t cure pre-existing problems, but they can protect against sight problems caused by a deficiency in vitamin A. And so this is a super-simple soup for those nights when you just can’t be bothered to really cook… But the good news is that it sure is good for you.

Ingredients

Quantity Ingredient
1 tablespoon coconut oil
5 carrots, sliced
400ml coconut milk
200ml vegetable stock
1 teaspoon ground cumin
1 x 400g chickpeas, drained and rinsed
2 teaspoons chilli flakes
small handful flat-leaf parsley, chopped, to garnish
Crunchy cumin chickpeas, to garnish, optional

Method

  1. Melt the coconut oil in a large saucepan over a medium-high heat. Add the carrots and cook for 3 minutes. Pour in the coconut milk and vegetable stock along with the cumin and stir well.
  2. Continue to cook for 10 minutes before adding the drained chickpeas. Lower the heat and stir well before mixing in the chilli flakes. Stir for a few more minutes and then whizz to a purée in a food processor or blender.
  3. Serve in bowls, garnished with the parsley and your Crunchy Cumin Chickpeas, if using.
Tags:
healthy
fast
sugar free
wheat free
dairy free
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