Carrot and chickpea soup

A vegetable soup is a simple way to liven up the week. This ones hearty and full of healthy chickpeas.

Recipe «Carrot and chickpea soup» presented in category Recipes / Soups, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author sheff would need: 2 tsp olive oil, 1 leek, chopped, 500g packet frozen carrot rings, 1/2 cup orange juice, 4 cups chicken stock , 300g canned chickpeas, undrained, 1/2 tsp mixed spice, 1/3 cup natural yoghurt, to serve , 2 tsp chopped fresh tarragon, to serve, grissini bread sticks, to serve.

Ingredients:

• 2 tsp olive oil 
• 1 leek, chopped 
• 500g packet frozen carrot rings 
• 1/2 cup orange juice 
• 4 cups chicken stock 
• 300g canned chickpeas, undrained 
• 1/2 tsp mixed spice 
• 1/3 cup natural yoghurt, to serve 
• 2 tsp chopped fresh tarragon, to serve 
• grissini bread sticks, to serve 

Instructions

1. Heat oil in a large saucepan over medium heat. Add leek and carrot rings. Cook, stirring, for 10 minutes or until soft.
2. Add juice, stock, chickpeas and mixed spice. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes. Combine yoghurt and tarragon.
3. Blend soup until smooth, return to pan. Season with salt and pepper. Stir over heat until heated through.
4. Ladle into bowls, top with tarragon yoghurt and serve with grissini sticks.