Carrot - chickpea soup
Ingredients
- 150 g chickpeas (tin), drained and rinsed
- 2 shallots, peeled and chopped
- 4 carrots, prepared and chopped
- 300 ml vegetable stock
- 1 garlic clove, peeled and chopped
- 4 tbsp soured cream
- ground cumin
- ground coriander
- salt, white pepper
- rapeseed oil
Method
- In a saucepan heat some rapeseed oil over moderate heat, add shallots, garlic and carrots, cumin and coriander, sweat for 5 minutes. Add chickpeas and vegetable stock, bring to the boil and cook for 20 minutes until carrot pieces are very soft. Remove from the heat, add soured cream and blend to a smooth consistency. Pass through a fine-meshed sieve, adjust thickness as preferred, season to taste.