Carrot And Chickpea Soup Recipes

Steps:

• Heat olive oil over medium heat in a medium-sized pot until warm. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes. Stir in chicken broth, chickpeas, and kale.
• Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley. Remove from heat; top with Parmesan cheese.

Steps:

• In a large saucepot, heat coconut oil over medium heat until melted. Add onion and garlic and cook about 5 minutes or until tender, stirring occasionally. Stir in curry powder, cumin and ginger and cook 1 minute. Stir in carrots, beans, broth and 1 cup water and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer 20 to 25 minutes or until carrots and beans are very tender. Stir in coconut milk and salt. Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in a traditional blender. Nutrition Per serving: 260 calories (100 from fat), 11g total fat, 7g saturated fat, 0mg cholesterol, 710mg sodium, 36g total carbohydrate (9g dietary fiber, 11g sugar), 6g protein

Steps:

• In a large pan, heat oil. Add carrots and stir until carrots are soft.
• Add all other ingredients apart from the yoghurt.
• Bring to the boil, cover and simmer for approx 25 minutes, stirring every so often.
• Remove pan from heat and, using a hand blender, blend until the soup is nice and smooth. Return to the heat and heat through again.
• Optional: add a dollop of plain yoghurt to garnish, or even sprinkle with chives.

Steps:

• Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.
• Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.
• Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.