Spicy Carrot & Chickpea Soup | sheerluxe.com

Spicy Carrot & Chickpea Soup

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Total Time: 20 Minutes

Serves 2

This super-simple soup is packed with vitamin A and perfect for those nights when you just can’t be bothered to really cook.

INGREDIENTS:

  • 1 tbs of coconut oil
  • 5 carrots, sliced
  • 400ml of coconut milk
  • 200ml of vegetable stock
  • 1 tsp of ground cumin
  • 1 x 400g tin of chickpeas, drained and rinsed
  • 2 tsp of chilli flakes
  • Small handful of flat-leaf parsley, chopped, to garnish
  • Crunchy cumin chickpeas, to garnish, optional

FOR THE CRUNCHY CUMIN CHICKPEAS:

  • 1 x 400g tin of chickpeas, drained and rinsed
  • 1 tbs of olive oil
  • ½ tsp of sea salt
  • 1 tsp of ground cumin
  • Pinch of cayenne pepper, optional

METHOD:

  1. Melt the coconut oil in a large saucepan over a medium-high heat. Add the carrots and cook for three minutes. Pour in the coconut milk and vegetable stock along with the cumin and stir well.
  2. Continue to cook for ten 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.

FOR THE CRUNCH CUMIN CHICKPEAS:

  1. Preheat the  oven to 200°C and line a baking sheet with parchment paper.
  2. Put the chickpeas into a bowl and coat with the olive oil, salt and spices before spreading them out on the baking sheet and roasting them for 15 minutes. Either serve immediately or leave to cool before storing in an airtight container.

 

Recipe taken from Superfoods Superfast by Julie Montagu, photography by Yuki Sugiura (Quadrille, £18.99)