Carrot and Chickpea Soup

Submitted by Rainette

"A simple no-frills soup which is tasty."

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 4

ingredients

• 10 1⁄2 ounces canned chick-peas
• 3 large carrots, sliced
• 1⁄2 tablespoon oil
• 4 cups chicken broth
• 1⁄2 cup orange juice
• 1 small leek, chopped
• 1⁄2 teaspoon mixed spice
• plain yogurt (optional)

directions

1. In a large pan, heat oil. Add carrots and stir until carrots are soft.
2. Add all other ingredients apart from the yoghurt.
3. Bring to the boil, cover and simmer for approx 25 minutes, stirring every so often.
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. Optional: add a dollop of plain yoghurt to garnish, or even sprinkle with chives.

Reviews

[OCMom1]

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.