Indian Spiced Carrot & Chickpea Soup

4
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


"From one of our national supermarkets free monthly magazine March '17. Love Indian food and good soup so for me a match made in heaven."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (715.9 g)
  • Calories 222.8
  • Total Fat - 9.2 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0 mg
  • Sodium - 985.3 mg
  • Total Carbohydrate - 33.7 g
  • Dietary Fiber - 8.1 g
  • Sugars - 18.8 g
  • Protein - 6.3 g
  • Calcium - 137.2 mg
  • Iron - 2.7 mg
  • Vitamin C - 30.8 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in a large, deep saucepan over medium heat and cook onion, garlic and ginger for 5 minutes or until tender and then stir in curry paste and cook for 1 minute and then add carrots, stock and 3 cups water and bring to the boil and cook for 30 minutes or until carrot is very soft and mixture has thickened.

Step 2

Remove saucepan from heat and using a stick blender, puree soup and then return to heat and add chickpeas and cook for 5 minutes or until chickpeas are heat through and season with salt and pepper to taste.

Step 3

Ladle soup into bowls and top with yoghurt and coriander leaves and serve with naan bread.

Tips & Variations


No special items needed.

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