Indian Spiced Carrot & Chickpea Soup
Ingredients
- 1/3 cup korma curry paste
- 1kg carrots, chopped
- coriander to serve
- 2 cm piece ginger, peeled, grated
- 1 large brown onion, chopped
- 4 cup vegetable stock (see tip)
- 1/2 cup Greek-style yoghurt (to serve)
- 840g cans chickpeas, drained, rinsed
- 2 garlic cloves, crushed
- 2 naan bread, warmed (to serve)
- 1 tbs vegetable oil
Method
- Heat oil in a large, deep saucepan over medium heat. Cook onion, garlic and ginger for 5 minutes or until tender. Stir in curry paste and cook for 1 minute. Add carrots, stock and 3 cups of water. Bring to the boil and cook for 30 minutes or until carrot is very soft and mixture has thickened.
- Remove saucepan from heat and using a stick blender, purée soup. Return to heat and add chickpeas. Cook for 5 minutes or until chickpeas are heated through. Season with salt and pepper.
- Ladle soup into bowls and top with yoghurt and coriander. Serve with naan bread.
