Created by ImPat on June 12, 2017
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.