Curried Carrot & Chickpea Soup

Today it's 36 degrees. What did i decide to cook last night (and therefore have for leftovers today)... soup! I love my soups, but in 36 degree heat, yeah coulda thought that one through a bit better.

Nonetheless this is a soup i whipped up from my head to get rid of the chickpeas in my cupboard. My aim over the next few weeks is to cook stuff that uses what's in my freezer/pantry and doesn't add anything to it.

The culprit: Chickpeas.

I originally used natural yoghurt in this recipe instead of the cream, but found that cream works better in this case. Coconut milk would probably work even better.

Ingredients

• 2/3 cup thickened cream
• 500gm carrots
• 1 leek
• 1 cloves garlic, crushed
  
• 1 can chickpeas, drained
• 1 heaped tablespoon curry powder
• 1 litre vegetable stock
• 1 tbsp Ghee (oil can be used instead; ghee is a clarified animal oil)
  
• Salt and pepper to season

Method

Thinly slice the carrots and leeks.

Heat large pot over low heat; add ghee.

Add the leeks and allow to sweat for 5-10 minutes.

Add the carrots and garlic and turn up the heat to medium. Saute for 5 minutes.

Add chickpeas and curry powder and saute for 2 minutes, stirring powder through the vegetables.

Add the stock, and bring to the boil.

Reduce heat and simmer, covered, for 20 minutes.

Transfer the soup to a blender in batched and puree finely.

Season to taste.

Just before serving, add the cream but be sure not to bring the soup to a boil (save a little bit for garnish)