Carrot and Chickpea Soup

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

Step 1

Drain and rinse the chick peas 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. Partially remove lid, reduce heat and simmer for 45 minutes until chickpeas and carrots are tender.

With a stick blender or food processor, blend soup until smooth and stir through cream. Season with salt and pepper to taste. Serve with a dollop of cream.

Use light sour cream in place of thickened cream and top with croutons if desired.