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    You are in: Home / Recipes / Carrot and Chickpea Soup Recipe
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    Carrot and Chickpea Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Rainette's Note:

    A simple no-frills soup which is tasty.

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    Units: US | Metric


    1. 1
      In a large pan, heat oil. Add carrots and stir until carrots are soft.
    2. 2
      Add all other ingredients apart from the yoghurt.
    3. 3
      Bring to the boil, cover and simmer for approx 25 minutes, stirring every so often.
    4. 4
      Remove pan from heat and, using a hand blender, blend until the soup is nice and smooth. Return to the heat and heat through again.
    5. 5
      Optional: add a dollop of plain yoghurt to garnish, or even sprinkle with chives.

    Ratings & Reviews:

    • on February 26, 2007


      I made this as a weekday lunch side for the boring sandwiches I usually drag and found it quiet satisfying and tasty. Other than not having Leek, I used the same ingrediants listed but had to use my blender to puree the soup good. I love using chickpeas in soups to add in the extra protein and fiber.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Carrot and Chickpea Soup

    Serving Size: 1 (435 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 200.5
    Calories from Fat 38
    Total Fat 4.2 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 1050.1 mg
    Total Carbohydrate 30.9 g
    Dietary Fiber 5.5 g
    Sugars 6.6 g
    Protein 9.9 g

    The following items or measurements are not included:

    mixed spice

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