Oriental carrot soup with chickpeas recipe

Oriental Carrot Soup with Chickpeas recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Oriental carrot soup with chickpeas recipe, recipe Rating: 4.7
Number of votes:110 

Ingredients

600 g	carrots
1 bulb(s)	fennel
1	onion
1	ginger, walnut-sized
1	lemongras
4 tbsp	butter
2 tsp	curry powder
	salt
800 ml	chicken stock or vegetable stock
250 ml	orange juice; 200-300ml
1 large can(s)	chickpeas, drained 260g
200 g	yoghurt
	chili pepper, dried

Instructions

Wash, clean, peel and dice the carrots. Wash and clean the fennel then cut in pieces. Peel the onion and the ginger then dice. Remove the outer leaves of the lemongrass, cut the stalk in 2-3 pieces and flatten.

In a skillet heat the butter. sautee the lemongrass, then add in the onions, ginger, carrots and fennel and sautee for some minutes. Season with salt and 1 teaspoon of curry powder. Pour in the stock and the orange juice. Bring to the boil and simmer for 15 minutes.

Drain the chickpeas. Remove the lemongrass from the soup and add in half of the chickpeas. Puree the soup with a hand blender and season to taste with curry and salt.

Stir in the remaining chickpeas and bring to the boil again. Mix in the yoghurt and take the soup from heat.

Crush the chili pepper in the mortar. Sprinkle the soup with the crushed chili pepper and serve.

Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a