• 6servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB2, C, D, E, P
MineralsCopper, Natrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tbsp. canola oil

  2. 30g unsalted butter

  3. 40g whole almonds

  4. 450g carrots, sliced

  5. 1 medium yellow onion, diced

  6. 3 tsp. salt

  7. 11/2; tsp. ground cumin

  8. 1/2; tsp. ground coriander

  9. 1/4; tsp. ground ginger

  10. Freshly ground black pepper

  11. 1 1/2L water

  12. 1 (435g) tin chickpeas, drained and rinsed

  13. 125ml plain yoghurt

  14. 35g fresh coriander leaves, roughly chopped

  15. Finely grated zest of 1 lemon

Instructions Jump to Ingredients ↑

  1. Carrot-almond soup 1) Heat the oil and butter over medium heat in a large soup pot. Add the almonds and stir until toasted, about 3 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 10 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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