Waitrose and Partners
Roasted carrot, harissa & chickpea soup

Roasted carrot, harissa & chickpea soup

A warming, gently spiced soup packed with plant goodness.

0 out of 5 stars(0) Rate this recipe
Gluten freeVeganVegetarianHealthyLow fat2 of your 5 a day4 plant varieties
  • Serves4
  • CourseLunch
  • Prepare40 mins
  • Cook-
  • Total time40 mins

Ingredients

  • 4 x 150g packs baby topped carrots
  • 2 tbsp olive oil
  • 6 clove/s garlic (unpeeled)
  • 2 tbsp harissa
  • ½ zest and juice; optional zest of another ½ lemon to garnish
  • 2 x 400g can chickpeas, one drained and rinsed, one with liquid
  • 500ml gluten free vegetable stock

Method

  1. Preheat the oven to 200ºC, gas mark 6. Arrange baby topped carrots in a roasting tin and toss with olive oil; season and roast for 15 minutes, until starting to soften. Add (unpeeled) garlic cloves, 1 tbsp harissa and the zest of ½ unwaxed lemon; toss together, then move to one side of the tin. Put a 400g can chickpeas (drained and rinsed) on the other side of the tin and toss through 1 tbsp harissa; season. Roast for 15 minutes, until tender, then peel the garlic and transfer with the carrots to a blender. Spread the chickpeas out in the tin; roast for 5 minutes more. Meanwhile, add another 400g can chickpeas and their liquid to the carrots and garlic, along with gluten free vegetable stock and the juice of ½ unwaxed lemon. Blend until smooth; season.

  2. Heat to serve, scattering over the crispy chickpeas and the zest of ½ unwaxed lemon, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,218kJ/ 291kcals

Fat

10g

Saturated Fat

1.9g

Carbohydrates

31g

Sugars

10.1g

Fibre

14g

Protein

11g

Salt

2.1g

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating

No ratings for this recipe yet