Carrot & Parsnip Soup with Crispy Curried Chickpeas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • For the soup:
  • 1 tbsp olive oil
  • 1 medium onion (peeled and diced)
  • 1 celery stalk (diced)
  • 3 large garlic cloves (minced or finely chopped)
  • 2 large parsnips (peeled and chopped into small chunks)
  • 3 medium carrots (peeled and chopped into small chunks)
  • ¼ tsp ginger
  • ¼ tsp ground coriander
  • ½ tsp cumin
  • pinch cayenne pepper
  • For the chickpeas:
  • 1 tin or 2 cups of cooked chickpeas
  • 2 tsp olive oil
  • 1 tsp curry powder
  • ¼ tsp sea salt
  • 4 cups low sodium vegetable stock
Method
  1. Preheat oven to 400F/200C
  2. Heat olive oil over medium heat in a large pot
  3. Add the onion, and cook gently with the lid on for about 5 minutes, stirring occasionally
  4. Add the garlic and celery and cook for 5 minutes more, again with the lid on and stirring occasionally.
  5. Add the parsnips, carrots and spices, and give everything a good stir together
  6. Add the stock and bring everything the pot to the boil, reduce to simmer and cook for about 30 minutes
  7. While the soup is simmering away, make the chickpeas: simply pat chickpeas dry with a clean cloth or paper towel. Toss together with oil, curry powder and sea salt, and lay onto a foil lined baking sheet. Cook in the oven for 20-25 minutes, give the tray a shake every 5-10 minutes to ensure even cooking
  8. When the vegetables are softened in the soup, transfer everything to a blender and blend until smooth (be careful blending hot liquids!!), alternatively, use a hand blender directly in the pan, adjust seasonings and add a splash more stock if needed
  9. Split the soup between 4 bowls, top with crisped chickpeas, and garnish with a tbsp or so of yoghurt and fresh coriander
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/carrot-parsnip-soup-crispy-curried-chickpeas/