Serves
4
Prep
20
mins
Cooking
60
mins
Carrot and Chickpea Soup
Directions
Step 1
Drain and rinse the chickpeas that have been soaked overnight, put aside.
Step 2
Heat oil in a large pot, add onion and sauté for 3-4 minutes, add garlic and carrots and cook for a further 3-4 minutes stirring frequently.
Step 3
Stir in chickpeas, stock and water. Cover with a lid and bring to the boil.
Step 4
Partially remove lid, reduce heat and simmer for 45 minutes until chickpeas and carrots are tender.
Step 5
With a stick blender or food processor, blend soup until smooth and stir through cream. Season with salt and pepper to taste.
Step 6
Serve with a dollop of cream.
Tips
Use light sour cream in place of thickened cream and top with croutons if desired.
Ingredients
- 1 cup McKenzie's Australian Chick Peas
- 2 tbs olive oil
- 1 large brown onion, finely chopped
- 3 garlic cloves, roughly chopped
- 750g carrots, cut into chunks
- 4 cups vegetable stock
- 2 cups water
- To taste McKenzie's Australian Natural Sea Salt Large Grinder
- To taste McKenzie's Whole Black Peppercorn Large Grinder
- 1/2 cup thickened cream
- Extra dollop of cream on top to serve
