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Spice carrot soup

By Abigail Donnelly

Difficulty Easy

Ingredients

Harissa paste
Chopped chilli
Crushed garlic
Ginger
Butter
Olive oil
1 chopped onion
8 diced carrots
4 cups chicken stock
1 x 400 g can drained chickpeas
Greek yoghurt

Method

Fry harissa paste, chopped chilli, crushed garlic and ginger in butter and olive oil until fragrant.
Add chopped onion and fry until translucent.
Add diced carrots and chicken stock. Simmer for 10 minutes, or until tender, and blend until smooth.
Add can drained chickpeas and warm through. Season to taste and serve with Greek yoghurt.
Cook's note: Harissa paste is a delicious North African spice mix. Find it at delis or farmer's markets or make your own at home.

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