It is cold in Zurich, and this is all I want to eat. It is warming, filling and packed with different flavours – what is not to like about this soup?
Sweet potato, carrot and chickpea soup (recipe found in taste.com.au)
- 2 tablespoons olive oil
- 1 large brown onion, roughly chopped
- 2 garlic cloves, crushed
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 1/4 teaspoon chilli powder
- 600g orange sweet potato, peeled, diced
- 500g carrots, peeled, sliced
- 1.5L chicken stock
- 300g can chickpeas, drained, rinsed
- 1/2 small lemon, juiced
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute.
Add sweet potato and carrot. let them sweat stirring often, for 5 minutes until they are all covered with the spices and onion.
Add stock. Cover and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.
Remove from the heat and blend the soup with an hand held mixer, until smooth.
Return to saucepan over medium-low heat. Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring until it gets to a soft boil. Serve.