This is a super-satisfying homemade soup, thickened with chickpeas and garnished with toasted pumpkin seeds. The coriander and cumin lend subtle spicy notes that work perfectly with the earthiness of the carrot.
Prep Time
45 min
Cuisine
Moroccan
Use within
2-3 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (wheat-gluten, milk, celery)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle
Peel the carrots and sweet potatoes, then chop them into bite-sized pieces
Crush the garlic with the side of a knife, peel it and chop finely
Peel the brown onion and chop coarsely
2
Add 2-4 tbsp of olive oil to a large pot on a medium-high heat
Once the oil is hot, add the choppedonion and garlic and cook for 3 min or until soft
Add the ground cumin, ground coriander and chilli flakes (Can't handle the heat? Go easy!)
3
Add 750ml [1.5L] of boiled water to the pan
Add the vegetable stock cube[s] and stir to dissolve, then add the carrot and sweet potato
Reduce the heat and simmer for 20 min or until the carrots and potato are tender, stirring occasionally
4
Combine the contents of the pot using a (stick) blender for a smooth soup
Tip: let the soup cool down a bit first and if you are not using a stick blender, only half fill the blender and hold the lid down firmly with a tea towel
5
Return the soup to the pot if you didn't use a stick blender
Drain and rinse the chickpeas, add to the pot and simmer for 5 min or until warmed through
Meanwhile, warm the ciabatta rolls in the oven for 6-8 min
Once done, remove from the oven and set aside until serving
6
Meanwhile, cut the lemon[s] in half and season the soup to your taste with lemon juice, salt and pepper
Heat a large, wide-based pan (preferably non-stick) over a medium-high heat
Once the pan is hot, add the pumpkin seeds and toast for 3 min
7
Just before removing the pot from the heat, add the natural yoghurt
8
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