Spiced Carrot, Chickpea & Coconut Soup

Ingredients

• carrots
• chickpeas
• coconut milk
• double cream
• garlic
• stock (vegetable)

Method

1. Peel and roughly chop 600g carrots, finely chop 1 medium onion, mince 3 garlic cloves and grate a 2cm piece of ginger.
2. Heat 1 tbsp vegetable oil in a large pan over medium heat. Add the onion and cook for 4–5 minutes until soft, then add the garlic and ginger and cook for 1 minute until fragrant.
3. Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric and 1/2 tsp chilli flakes (or to taste). Cook for 30–45 seconds to bloom the spices.
4. Add the chopped carrots and 1 x 400g tin chickpeas (drained and rinsed) to the pan, toss to coat in the spices and cook for 2–3 minutes.
5. Pour in 800 ml vegetable stock, bring to the boil, then reduce the heat and simmer gently for 18–20 minutes, or until the carrots are very tender.
6. Use a stick blender to purée the soup until smooth (or transfer in batches to a blender), then return to the pan.
7. Stir in 400 ml coconut milk and 100 ml double cream, warm through gently (do not boil), season with salt, black pepper and 1 tbsp lemon juice to brighten the flavours.
8. Ladle into bowls and garnish with fresh coriander, a drizzle of extra coconut milk or cream, and toasted cumin seeds or a pinch of chilli oil if you like some heat.

Tips

• For a vegan version, omit the double cream and use an extra 50–100 ml coconut milk or a spoonful of coconut cream for richness.
• If the soup is too thick after blending, loosen with a little extra vegetable stock or water to reach your preferred consistency.
• Use tinned chickpeas for convenience; if using dried chickpeas, soak and cook them separately before adding to the soup.
• Make ahead: the soup keeps well in the fridge for 3 days and freezes nicely — stir in fresh cream after reheating if desired.

Recipe by

Aisha Rahman

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