Spiced Carrot Soup with Roasted Chickpeas Recipe

Spiced Carrot Soup with Roasted Chickpeas Recipe

This Spiced Carrot Soup with Roasted Chickpeas Recipe originally appeared in the October 2015 Issue: Craving Comfort

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Foodie  Foodie Your Guide to Good Taste  on 19 Oct '15

This article originally appeared in the October 2015 Issue: Craving Comfort. Read it here!


Serves: 4-6


Ingredients

  • 600g carrots, peeled and grated
  • 140g split red lentils
  • 2 tsps cumin seeds
  • 1 tsp chilli flakes
  • 1 ltr vegetable stock
  • 125ml milk
  • 50g chickpeas (cooked and patted dry)
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 3 tbsp olive oil


(to serve)

  • plain yoghurt
  • coriander


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Method

  1. In a large saucepan, dry toast the cumin seeds and chilli flakes for a minute until they release their aromas. Take a spoonful of the seeds out of the pan and set aside for later.
  2. To the remaining toasted seeds, add 2 tbsps of olive oil, the grated carrot, lentils, stock and milk. Stir to combine and bring to the boil. Reduce the temperature to medium and simmer for 15-20 minutes until the lentils are cooked through and softened.
  3. To make the chickpea garnish, toss chickpeas with 1 tbsp olive oil and the ground spices. Season with salt and pepper and bake in a preheated oven at 200 C for 25-30 minutes or until crisp and toasted.
  4. Using a stick blender or food processor, blitz the soup until smooth and creamy. Season with salt and pepper and spoon into bowls. Serve with a swirl of plain yoghurt, a few roasted chickpeas and a sprinkle of the remaining toasted spices.

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