super smooth slightly spiced carrot soup

  • Yield:

    serves 4
  • Cooking Method:

    frying & boiling
  • Prep Time:

    20 mins
  • Cook Time:

    1 hour

Allergens:

no allergens

Dietary:

healthy, paleo, vegan
super smooth slightly spiced carrot soup

This soup is comfort in a bowl, it’s thick & creamy and has lovely savoury spices from North Africa and a tiny hint of cayenne heat. It’s perfect; providing that little bit of warmth we need in English winters! It is so beautiful to eat and really easy to make, every time I revisit it, it become my favourite soup again!

Ingredients:

  • 1 Tbs coconut oil*
  • 1 tsp cumin
  • ½ tsp ground coriander
  • ¼ tsp ground cayenne pepper
  • 2 garlic cloves
  • (crushed with blade)
  • 2 cm³ finely chopped fresh ginger
  • 1 medium onion finely chopped
  • 1 can chickpeas* drained & rinsed
  • 1 tsp swiss bullion (vegan)
  • 2 cardamon pods** (uncrushed)
  • 450g grated carrot
  • 2 bay leaves
  • coriander leaves &
  • nutmeg to garnish

Method:

  1. In a heavy based pan add the oil, spices, garlic & ginger. Heat up slowly to allow the flavours to infuse the oil. Add the onion & keep on a low heat until the onion goes transparent. Then stir in the chickpeas & swiss bullion.

  2. Once the chickpeas are covered in the spices and onion stir in the cardamon pods & carrots. When the carrot is well mixed with the onions and chickpeas add cold water to the same level of the carrots (no water sitting above them) & the bay leaves.

  3. Cover with a tight lid or foil and leave to warm and simmer on a low heat for 45 minutes. Once they have stewed for 45 mins remove the bay leaves,cardamon pods & one of garlic cloves.

  4. Blitz the rest until it is beautifully smooth. Ladle into bowls - I like to grate nutmeg over the soup and pop some fresh coriander leaves on top.

Notes:

*if you're allergic to chickpeas use a different pulse or bean instead

**if you LOVE the flavour of cardamon crush them!