Name: Moroccan carrot soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 2 tablespoon vegetable or olive oil; 1 medium brown onion, finely chopped; 2 clove garlic, crushed; 2 teaspoon ground cumin; 4 large (750g) carrots, roughly chopped; 1.4 litre (5 1/2 cups) chicken stock; 400 gram can chickpeas, rinsed; 1/3 cup chopped flatleaf parsley; salt, pepper, to taste; 1/4 cup thick natural yoghurt, to serve; thick buttered toast, to serve

Moroccan carrot soup

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Serves 4

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

2 tablespoon vegetable or olive oil

1 medium brown onion, finely chopped

2 clove garlic, crushed

2 teaspoon ground cumin

4 large (750g) carrots, roughly chopped

1.4 litre (5 1/2 cups) chicken stock

400 gram can chickpeas, rinsed

1/3 cup chopped flatleaf parsley

salt, pepper, to taste

1/4 cup thick natural yoghurt, to serve

thick buttered toast, to serve

Method

1.Heat oil in a large saucepan over moderate heat. Cook onion and garlic, stirring, 5 minutes, or until soft. Stir in cumin; cook, stirring, 30 seconds, or until fragrant.

2.Add carrot; cook, stirring, 5 minutes. Stir in stock and chickpeas. Bring to the boil. Reduce heat; simmer, covered, stirring occasionally, 30 minutes, or until carrots are tender. Cool , 5 minutes.

3.Blend or process soup until smooth. Place soup in a clean pan; stir over low heat until hot. Add parsley; season with salt and pepper.

4.Ladle hot soup into bowls. Top with yoghurt then serve with toast.

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