This is a beautiful thick and hearty soup with the added chick peas. A very filling and healthy meal when served with lovely fresh crusty bread.
ThermoFun – Week 35 – Carrot and Chickpea Soup
Ingredients
- 2 garlic cloves, peeled
- 1 leek, quartered
- 20g olive oil
- 500g carrot, quartered
- 125g orange juice
- 800g boiling water from kettle
- 20g TM vegetable stock concentrate
- 400g tin chick peas, drained
- 2 teaspoon dried tarragon
- pepper, to taste
- 85g natural yoghurt
Instructions
- Place garlic, leek and oil into TM bowl and chop 3 sec / speed 5 Scrape down and sauté 5 mins / 100°C / speed 1 / MC off.
- Add carrot, orange juice, water, stock, chick peas, tarragon and pepper and chop 5 sec / speed 6.
- Cook 20 mins / Varoma / speed 1.
WARNING: WHEN PUREEING HOT LIQUIDS FOLLOW THE DIRECTIONS IN YOUR THERMOMIX INSTRUCTIONS MANUAL. - Carefully blend 1 min, gradually increasing from speed 1 to speed 9.
- Add yoghurt and mix 30 sec / speed 4.
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Joanne T Ferguson says
G'day! A dinner winner this is Leonie! Came out great!
I added some cooked bacon pieces I had on hand, minimizing food wastage, drizzled with oil and garnished with fresh parsley!
Will this freeze well too or not because of the natural yogurt? Thank you!
Cheers! Joanne
thermofun says
Pleased you enjoyed it Joanne. Sorry I haven't tried freezing this particular one. WOuld be interesting to try. :)