Spicy Carrot and Chickpea Soup

 1 Serve = 1 ½ Veg + 1 Protein + ½ Fat
 Serves 4
 Best Choice Recipe

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  Prep : 10 Mins( Plus marinating time) | Cook: 40 minutes

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Ingredients


• 10ml (2 tsp) olive oil
  
• 100g leek
  
• 500g frozen carrots
  
• ½ Cup orange juice
  
• 300g Chickpeas, drained cooked weight
  
• 2.5ml (½ tsp) Allspice
  
• 2.5ml (½ tsp) Curry powder
  
• 2.5ml (½ tsp) Chilli powder
  
• 2.5ml (½ tsp) Cumin
  
• 150ml Plain low-fat yoghurt
  
• 1ℓ Chicken stock
  
• 10ml (2 tsp) Fresh coriander
  
• 5ml (1 tsp) Garlic
  
• Salt and pepper
  

Instructions:
Heat the oil and fry the sliced onion and leek for five minutes. Add the frozen carrots and garlic and fry for a further 10 minutes. Add the stock, orange juice, drained chickpeas and seasoning and allow to simmer for a further 15 minutes. While the soup is cooking finely chop the coriander and mix with the yoghurt. Remove soup from heat and blend until smooth. Correct seasoning and serve with a dollop of coriander yoghurt. Enjoy!