Creamy Carrot and Ginger Soup with Curried Chickpeas
Ingredients
Soup
- 1 medium potato (chopped into small cubes)
- around 8 small/medium carrots (chopped into small circles)
- 1 tablespoon of minced fresh ginger
- 1 low FODMAP veggie stock cube
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- salt and pepper
- 500ml water
- 1/2 tin of coconut cream (only the solid bit)
- Fresh handful of flat leaf parsley or coriander
Spicy curried chickpeas
- 1 tin of chickpeas
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon chilli flakes
- 3 tablespoons tamari sauce
Preparation
Start by heating up 1 tablespoon of garlic infused oil in a large saucepan and add the ginger and all the spices, giving it a good stir.
Then add the chopped potato, carrot, stock cube and water and bring to boil. Once boiling vigorously, turn the heat down medium-low to simmer.
For the chickpeas, start by heating up 1 tablespoon of oil in a frying pan on a medium-high heat and add the chickpeas, cooking for a few minutes.
Add all the spices to the chickpeas and give it a stir; they should start drying up as they are coated by the spices.
Add two-thirds of the tamari sauce and turn the heat down low; after around 5 minutes, add the rest of the sauce and cook for a further 5 minutes.
Melt the coconut cream by placing the tin in a saucepan with a little bit of water and bringing to a boil, then stir until it is all melted and smooth.
When the carrots and potato are cooked thoroughly and tender, blend the soup with a handheld blender or transfer into a food processor and blend.
Serve the soup in bowls with a drizzle of coconut cream, curried chickpeas, a handful of fresh herbs and an extra sprinkling of chilli.
