Everyday Meals

Carrot & Chickpea Soup


A delicious combination of carrot and chick peas with a hint of ginger.

Prep time:10 mins

Cook time:25 mins

Serves: 4


  • 1 tablespoon vegetable oil
  • 1 teaspoon finely grated fresh ginger
  • 1 cup frozen Birds Eye Chopped Onions
  • 500g packet frozen Birds Eye Julienne Carrots
  • 5 cups chicken stock
  • 400g can Edgell Chick Peas, undrained
  • Natural yoghurt to serve
  • Nutmeg for garnish


Step 1

Heat oil in a large saucepan, add grated ginger, frozen Birds Eye Chopped Onions and Birds Eye Julienne Carrots and cook for 10 minutes or until the carrots have caramelised, stirring occasionally.

Step 2

Add chicken stock and Edgell Chick Peas. Cover and simmer for 15 minutes, stirring occasionally.

Step 3

Puree soup with a stick blender until smooth. Serve topped with a swirl of natural yoghurt and a sprinkle of nutmeg.

Tasty Tip!

Serve with fresh or toasted bread.

Carrot  Chickpea Soup
User rating:
  • 4

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