Oriental carrot soup with chickpeas recipe
Oriental Carrot Soup with Chickpeas recipe
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|2 tsp||curry powder|
|800 ml||chicken stock or vegetable stock|
|250 ml||orange juice; 200-300ml|
|1 large can(s)||chickpeas, drained 260g|
|chili pepper, dried|
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.
ca. 15 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Oriental carrot soup with chickpeas recipe
Recipe type: xarchivex
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