Indian Spiced Carrot & Chickpea Soup
Recipe: #26221
June 12, 2017
Categories: Beans, Chickpeas/Garbanzo, Carrot, Indian Potluck, Vegetarian, Yogurt, more
"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."
Ingredients
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 by Step Method
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
No special items needed.