Preparation 15 mins | Cooking 1 hour | Serves 4-6
2 tbs olive oil
1 medium brown onion, finely chopped
2 garlic cloves, finely chopped
750g carrots, peeled and roughly chopped
6 cups chicken stock
400g can chickpeas, drained and rinsed
Reduced fat sour cream and wholegrain toast, to serve
Step 1 Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 3-4 minutes until tender. Add garlic and carrots and cook, stirring occasionally, for 5 minutes.
Step 2 Stir in stock and chickpeas. Cover and bring to the boil. Reduce heat, partially cover and simmer, stirring occasionally, for 45-50 minutes untilvegetables are very tender.
Step 3 Using a stick blender, blend soup until smooth. Stir through cream. Gently heat until hot. Season with salt and pepper to taste. Ladle into serving bowls, top with a dollop of sour cream and serve with wholegrain toast.