Coconut Carrot And Chickpea Soup Food

KARDEA'S CURRY COCONUT AND LEMONGRASS CHICKPEA SOUP

Steps:

• Heat the oil in a large nonstick skillet over medium heat. Add the leeks, onions, carrots; cover and cook 5 minutes or until tender. Add the curry powder, sugar, ginger, garlic and lemongrass; cook 1 minute, stirring constantly.
• Place the onion mixture in a 5-quart electric slow cooker. Pour in the vegetable broth. Stir in the chickpeas and coconut milk. Add salt and pepper to taste. Cover and cook on low for 4 hours. Serve with rice.

COCONUT CARROT SOUP

Steps:

• Peel and chop carrots, ginger and onion.
• In a pot, heat oil and fry ginger and onion until translucent.
• Add carrots and fry for 1-2 minutes.
• Add stock and boil at medium heat for about 15 minutes.
• Lightly warm coconut milk and steam like you would steam milk for cappuccino.
• Add curry powder, salt and pepper to the soup and puree it.
• Fold in steamed coconut milk and serve immediately.

CARROT AND CHICKPEA SOUP

Steps:

• In a large pan, heat oil. Add carrots and stir until carrots are soft.
• Add all other ingredients apart from the yoghurt.
• Bring to the boil, cover and simmer for approx 25 minutes, stirring every so often.
• Remove pan from heat and, using a hand blender, blend until the soup is nice and smooth. Return to the heat and heat through again.
• Optional: add a dollop of plain yoghurt to garnish, or even sprinkle with chives.