Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 7.33 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1/3 cup korma curry paste
- 1kilograms carrots, chopped
- coriander to serve
- 2 cm piece ginger, peeled, grated
- 1 large brown onion, chopped
- 4 cup vegetable stock (see tip)
- 1/2 cup Greek-style yoghurt (to serve)
- 840grams cans chickpeas, drained, rinsed
- 2 garlic cloves, crushed
- 2 naan bread, warmed (to serve)
- 1tablespoons vegetable oil
Method
Step 1 of 3
Heat oil in a large, deep saucepan over medium heat. Cook onion, garlic and ginger for 5 minutes or until tender. Stir in curry paste and cook for 1 minute. Add carrots, stock and 3 cups of water. Bring to the boil and cook for 30 minutes or until carrot is very soft and mixture has thickened.
Step 2 of 3
Remove saucepan from heat and using a stick blender, purée soup. Return to heat and add chickpeas. Cook for 5 minutes or until chickpeas are heated through. Season with salt and pepper.
Step 3 of 3
Ladle soup into bowls and top with yoghurt and coriander. Serve with naan bread.
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