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Chickpea, Carrot & Coriander soup


410g can chick peas

1 cup water

2 Tbsp butter

1 onion, finely diced

4 medium carrots, grated

1.2L hot vegetable stock (3 cubes)

1 small bunch coriander

3 Tbsp extra virgin olive oil

5 Tbsp lemon juice

1 tsp crushed garlic


Freshly ground black pepper


  1. Drain & rinse chickpeas. Blend with water to get a puréed consistency.
  2. Heat butter in a large pot & gently sweat onions for +/- 5 minutes.
  3. Stir in carrots then pour in vegetable stock & bring to the boil.
  4. Cover & simmer for 15 minutes. Stir in the chickpea puree and cook for a further 15min. Blend until smooth and pour back into pot.
  5. Meanwhile place coriander, olive oil, lemon juice, garlic & salt in a blender and blitz until finely chopped.
  6. Ladle soup into bowls & place a dollop of the coriander sauce in the middle & sprinkle with black pepper.


Serve with a crusty seeded / granary rolls or with hot garlic bread.

Serves 4

A gluten-free, wheat-free, dairy-free soup!


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