Ingredients
- 1 tablespoon oil (vegetable oil)
- 1 large onion, chopped (large brown onion)
- 2 garlic cloves, crushed
- Ginger (2cm piece, peeled and grated)
- 1/3 cup curry paste (korma curry paste)
- 1 kilogram carrots, chopped
- 4 cups vegetable broth (salt-reduced)
- 3 cups water
- 2 cans (840 grams) garbanzo beans (chickpeas, 2 cans 420 grams each, drained and rinsed)
- Greek-style yoghurt, to serve
- Coriander sprigs, to serve
- Naan bread, to serve
How to Make
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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.
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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.
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Step 3: Ladle soup into bowls and top with yoghurt and coriander leaves and serve with naan bread.
We hope you enjoy this recipe!
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