Carrot and chickpea soup

Posted by adm On December - 30 - 2011

How to cook Carrot and chickpea soup


  • 2 teaspoons olive oil
  • 1 scallion, sliced
  • 500g packet frozen Birds Eye Carrot Rings
  • 1/2 cup orange succus
  • 4 cups chicken strain
  • 300g can Edgell Chick Peas, undrained
  • 1/2 teaspoon mixed spicery
  • 1/3 cup natural yogurt, to help
  • 2 teaspoons chopped saucy
  • tarragon, to answer
  • grissini bread sticks, to service (optional)

How to:

  • Heat oil in a large saucepan over medium heating. Add leek and carrot rings. Falsify, stirring, for 10 minutes or until subdued.

  • Add succus, strain, chickpeas and mixed zest. Bring to the furuncle. Reduce heat to medium-low and simmer, covered, for 15 proceedings. Combine yoghurt and tarragon.

  • Blend soup until tranquil, return to pan. Season with salt and pepper. Stir over heat until heated through.

  • Ladle into bowls, top with tarragon yoghurt and answer with grissini sticks.

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