Carrot & tahini soup
Serves 4
Easy
Prep:
Cook:
Ideal for a light lunch or starter, this healthy, colourful soup is a tasty blend of chickpeas, carrots and tahini. Top with a scattering of fried chickpeas to serve
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- 2 tbsp rapeseed oil
- 400g can chickpeasdrained and rinsed
- 2 onionsroughly chopped
- 2 garlic clovesroughly chopped
- 4 celery sticksroughly chopped
- 400g carrotsroughly chopped
- 800ml hot low-salt vegetable stock
- 2 tbsp tahini
Nutrition: Per serving
- kcal265
- fat13g
- saturates1g
- carbs24g
- sugars13g
- fibre11ghigh
- protein8g
- salt0.6g
Method
step 1
Heat 1 tbsp oil in a deep saucepan over a medium-high heat and fry half the chickpeas for 5-8 mins until golden and crisp. Tip into a bowl and toss with sea salt, then leave to cool until ready to serve.
step 2
Add the remaining oil, the onions, garlic, celery, carrots and a pinch of salt to the pan and fry over a medium heat for 8 mins, or until the vegetables have coloured slightly and started to soften.
step 3
Pour in the stock and add the remaining chickpeas, then bring the mixture to the boil. Cover, reduce the heat to a simmer and cook for 10-12 mins until the carrots are tender. Add the tahini and a large pinch of black pepper, then blitz the soup until smooth using a hand blender. Taste for seasoning, then ladle into bowls and top with the fried chickpeas and some black pepper just before serving.
