Best Carrot And Chickpea Soup Recipes

COCONUT, CARROT AND CHICKPEA SOUP

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

CARROT, CHICKPEA, AND TOMATO SOUP

Steps:

• 1. In a large soup pot, heat the oil over medium heat and cook the onion and garlic, stirring, until softened, 3 to 4 minutes. Add the remaining ingredients and bring to a boil then reduce the heat, cover and simmer until the carrots are very tender, 15 to 18 minutes. 2. Transfer to a blender or food processor and purée on low speed until smooth. Return the soup to the pan and bring to a boil, uncovered, over medium-low heat, stirring frequently, until steaming hot, 3 to 4 minutes. Adjust seasoning. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CARROT AND CHICKPEA SOUP

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.