June 12, 2017
Soups/Stews, Beans, Chickpeas/Garbanzo,
Dairy, Vegetables, Carrot, Indian, Easy/Beginner Cooking, Entertaining, Ladies Luncheon, Potluck, Winter, Stove Top, Vegetarian, Yogurt more
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"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."
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.
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.
Ladle soup into bowls and top with yoghurt and coriander leaves and serve with naan bread.
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