This soup is vibrant in color and very flavorful. I love the fresh taste of the lemon and cilantro stirred in at the end of cooking just before serving. I enjoy how fast this soup takes to make, and it has many nutritional benefits. To make the soup completely vegetarian just use vegetable stock instead of chicken.
Ingredients
- 1 large onion, roughly chopped
- 2 garlic cloves, crushed
- 1 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp chili powder
- 600g orange yam, peeled, diced
- 500g carrots, peeled, sliced
- 6 cup chicken stock
- 300g can of chickpeas, drained, rinsed
- 3 tsp of olive oil
- small lemon, juiced
- 1 small bunch of cilantro finely chopped
Method
- Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often for three minutes. Stir in coriander, cumin and chili powder. Cook, stirring for one minute.
- Now add the yams and carrots. Cook, stirring often, for five minutes. Add stock, cover and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
- Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.
- Blend soup in batches until smooth. Return to saucepan over medium-low heat. Season with salt and pepper. Stir in 1 tbsp of lemon juice and add the chopped cilantro before serving.
