Carrot and Chickpea Soup (corrected)

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Carrot and Chickpea Soup

 

 

2 teaspoons olive oil

1 leek, chopped

500 g (17 1/2 oz) packet frozen carrot slices

1/2 cup orange juice

4 cups chicken-style stock

300 g (10 1/2 oz) can chickpeas (garbanzo beans), undrained

1/2 teaspoon mixed spice

1/3 cup natural soy yoghurt, to serve

2 teaspoons chopped fresh tarragon, to serve

 

 

1. Heat oil in a large saucepan over medium heat. Add leek and carrot

slices. Cook, stirring, for 10 minutes or until soft.

 

2. Add juice, stock, chickpeas and mixed spice. Bring to the boil.

Reduce heat to medium-low and simmer, covered, for 15 minutes. Combine

soy yoghurt and tarragon.

 

3. Blend soup until smooth, return to pan. Season with salt and

pepper. Stir over heat until heated through.

 

4. Ladle into bowls, top with tarragon yoghurt.

 

 

Serves 4.