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Carrot Coriander and Chickpea Soup


Serves 4


This is my favourite go to soup if I'm not feeling great and if you are feeling like you are coming down with or already have a horrible cold or flu, then this is the soup for you too.


Filled with all healthy ingredients to help boost your immune system and kick that cold to the curb, it's like a hot flu shot in a bowl!


Method:


  1. Heat a teaspoon of olive oil in a frying pan on medium heat.
  2. Sauté the onions for 4 minutes until soft.
  3. Add the ginger, garlic, turmeric, black pepper, chilies and cayenne pepper and stir in for 1 minute.
  4. Add the carrots and stir in for 4 minutes.
  5. Add the vegetable stock, apple cider vinegar and chickpeas to a separate large pan and bring to a boil.
  6. Once boiling, reduce the heat to a simmer.
  7. Add the softened onions and carrot mixture to the stock along with the coriander, stir in and allow to simmer for 10 minutes.
  8. With a hand held emersion blender blitz the soup until smooth.
  9. Add the salt, stir in and simmer for a further 10 minutes.
  10. Garnish with more coriander and serve.


You will need:


6 carrots, peeled and chopped

1 diced onion

2 minced garlic cloves

1 inch piece of fresh ginger finely sliced

3 sliced chilies (optional )

1 litre of vegetable stock

1 cup of fresh coriander (save some for garnish)

1 cup of pre cooked chickpeas, drained and rinsed

¼ cup of apple cider vinegar

1 teaspoon of turmeric

1 teaspoon of black pepper

½ teaspoon of cayenne pepper

½ teaspoon of salt

Olive oil for frying


Carrot, Coriander and Chickpea Soup