Carrot-almond soup

Carrot and coriander make this soup a warming favourite.

  • Preparation Time10 mins
  • Cooking Time25 mins
  • Serves6
  • DifficultyEasy
2 tbsp rapeseed oil
30g unsalted butter
40g whole almonds
450g carrots, sliced
1 medium onion, diced
3 tsp salt
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground ginger
Freshly ground black pepper
1.5L water
1 (435g) tin chickpeas, drained and rinsed
125ml plain yoghurt
35g fresh coriander leaves, roughly chopped
Finely grated zest of 1 lemon
1) Heat the oil and butter over medium heat in a large soup pot. Add the almonds and stir until toasted, about three minutes. Transfer nuts with a slotted spoon to a small plate and reserve.

2) Add the carrots, onion, salt, cumin, coriander, ginger, and pepper to the pot and cook, stirring occasionally until tender, about ten minutes. Increase the heat to high and cook until the vegetables brown, about 4 minutes more.

3) Add the water and chickpeas to the pot. Bring the soup to a simmer and cook until the beans are very tender, about 10 minutes.

4) Meanwhile, stir together the yogurt, coriander, and lemon zest in a small bowl.

5) Roughly chop the reserved almonds. Transfer half of the almonds and half of the soup to a blender. Pulse at first, and then puree, to make a smooth soup base. Return the pureed soup to the pot and heat. Stir in the yogurt mixture, divide among warmed bowls, and serve with the remaining chopped almonds sprinkled on top.

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