Carrot, Chickpea & Ginger Soup

Soup, soup, soupy soup. Yep, more soup. Don’t you just love it? What better way to use up old-ish veggies hanging around the fridge. I know I’ve said it before, but you know, soup.

This recipe came about one afternoon last week, when I was in one of those ‘not braving the supermarket’ moods, and needed to come up with something tasty for dinner. The fridge was a barren wasteland, bar a few sad-looking carrots, so soup was really the only option. Yet with the addition of just a few simple pantry staples, voila! One delicious, healthy and totally thrifty dinner was served.

1 onion, diced
2 cloves garlic, finely chopped
1 tbsp ginger, finely grated
2 sticks celery, chopped
3 large carrots, peeled and roughly chopped
1 potato, peeled and roughly chopped
400g (1 tin) chickpeas, drained and rinsed
1L chicken or vegetable stock
Sea salt and cracked pepper
Olive oil
Chilli flakes (optional)

Heat a tablespoon of olive oil in a heavy-based saucepan over medium heat, and saute the onion, garlic, ginger and celery until softened and fragrant. Add the carrots, potato and chickpeas, stirring briefly, then add the stock and season well with salt and pepper. Bring to the boil, then reduce the heat, cover, and allow to simmer for about an hour.

Once the vegetables are cooked through, use a stick blender to puree the soup to a smooth consistency. Check and adjust the seasoning if required, then serve garnished with a drizzle of olive oil and a sprinkle of chilli flakes.


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