Curried carrot and ginger soup

Curried carrot and ginger soup

This curried carrot and ginger soup is a perfect soup for a windy and cold day. The chickpeas are optional, but they are delicious and highly recommended, making them even just for a snack. You can use the air-fryer too.

Difficulty: easy  | Serving size: 6 portions

Preparation time: 10 min  | Total time: 40 min

Curried carrot and ginger soup

• 1 onion halved

• 2 garlic cloves

• 5 cm fresh root ginger peeled, cut in slices

• 60 g butter

• 2 tsp curry powder

• 4 carrots cut in pieces

• 2 apples peeled and cored

• 500 g water

• 1 Tbsp vegetable stock paste

• 2 Tbsp tomato paste

• 2 dried bay leaves

• 250 g whipping cream

Roasted Chickpeas

• 400 g tinned chickpeas rinsed and well drained (weight is pre-draining)

• 2 pinches ground black pepper plus extra to garnish

• ¼ tsp fine sea salt

• 1 Tbsp olive oil

• ¼ tsp curry powder

• 1 pinch of Chilli flackes (optional)

Roasted Chickepeas

1. Preheat oven to 200°C. Line a baking tray with baking paper and set aside.

2. Place chickpeas, pepper, salt, curry powder and olive oil and chilli flakes (if using) in a large bowl then toss to combine. Place chickpeas onto prepared baking tray and bake for 20 minutes (200°C) or until chickpeas are crispy.

Curried carrot and ginger soup

1. Place onion, garlic and ginger into mixing bowl then chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

2. Add butter and sauté 3 min/120°C/speed 1.

3. Add curry powder and carrots then chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula then sauté 5 min/120°C/speed 1.

4. Add apples and chop 5 sec/speed 5. Scrape down sides of mixing bowl.

5. Add water, stock paste, tomato paste and bay leaves then cook 30-40 min/100°C/speed 1.

6. Carefully remove bay leaves from soup. Add cream and purée 1 min/speed 4, increasing speed gradually to speed 9.

7. Divide soup between bowls, then season with pepper and garnish with crispy chickpeas then serve.