Name: Carrot, Parsnip + Sweet Potato Soup with Crispy Curried Chickpeas
Cook time: 40 min
Total time: 40 min
Yield: 4-5
Ingredients: 4 tbsp coconut oil, ghee or olive oil; 1 large onion, roughly chopped; 800g mix of root veg like carrots, parsnips with sweet potatoes; 2 fat garlic cloves, roughly chopped; Thumb of fresh ginger, finely grated or chopped; 1 tbsp curry powder; 1.5 litres veg stock or broth; 1 x 570g Queen or Organic Chickpeas, drained, rinsed and patted dry; 3 tbsp coconut or olive oil; 1 tbsp curry powder; Yoghurt or coconut yoghurt; Fresh coriander or chopped chives; Optional red chilli flakes

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

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Rated 5.0 stars by 1 users

Carrot, Parsnip + Sweet Potato Soup with Crispy Curried Chickpeas

Melissa Hemsley

Is your soup sad? IT DOESN’T NEED TO BE. Beans can make them SO MUCH BETTER. These crispy curried chickpeas are a perfect addition to any soup to add texture + CRUNCH. They can be fried in a pan or roasted, depending on if you’ve got the oven on or not. These ones are fried with curry powder, which blend well with soup flavours such as carrot + parsnip, sweet potato or butternut squash. Pimped up even more with a dollop of yogurt and fresh coriander. They’re also a great way to make use of that ⅓ jar chickpeas you’ve got left in your fridge.

Feeds: 4-5

Takes: 40 minutes

Ingredients

For the Soup

4 tbsp coconut oil, ghee or olive oil
1 large onion, roughly chopped
800g mix of root veg like carrots, parsnips with sweet potatoes
2 fat garlic cloves, roughly chopped
Thumb of fresh ginger, finely grated or chopped
1 tbsp curry powder
1.5 litres veg stock or broth

For the Chickpeas

1 x 570g Queen or Organic Chickpeas, drained, rinsed and patted dry
3 tbsp coconut or olive oil
1 tbsp curry powder

To serve

Yoghurt or coconut yoghurt
Fresh coriander or chopped chives
Optional red chilli flakes

Made with:

Directions

step 1
Preheat the oven to 220°C and chop the parsnips and sweet potatoes/carrots into 4cm chunks ( I don't peel the veg). Toss with 2 tbsp oil, 1tbsp curry powder and a pinch of salt. Spread them out as much as possible on a large tray and roast for 30 minutes until tender and caramelised.
step 2
Meanwhile, in a large pan, fry the onion, garlic, ginger and a pinch of salt very gently in the remaining 2 tbsp oil, stirring from time to time, until soft and golden, approx 15 minutes.
step 3
Add the roasted vegetables and stock to the onion mixture. Turn the heat up to bring to a simmer. Cook for about 10 minutes to allow the flavours to come together.
step 4
Meanwhile, make the crispy chickpeas. Heat 3 tbsp oil in a large frying pan and once shimmering, add the chickpeas and a good pinch of salt, being careful to stand back in case of spitting.
step 5
Fry for 6 minutes, stirring every so often, until crisp and golden. Add the curry powder and fry for another 2 minutes, stirring well to coat.
step 6
After the soup has had it’s 10 minutes of simmering, use a stick blender or food processor to blitz the soup, in batches, until smooth. Taste for seasoning before ladling into deep bowls and topping with the crispy chickpeas, yoghurt, fresh herbs and chilli flakes, if you like.

Carrot, Parsnip + Sweet Potato Soup with Crispy Curried Chickpeas

Ingredients

For the Soup

For the Chickpeas

To serve

Made with:

Directions

Made with:

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