Cajun Sweet Potato, Carrot & Chickpea Soup

Ingredients

2 tbsp Olive Oil
2 medium Onions roughly chopped
2 garlic cloves crushed and chopped

1 tsp ground coriander

2 tsp ground cumin
2 tsp cajun spice

600g orange sweet potato, peeled, diced

500g carrots, peeled, sliced

6 cups chicken stock

400g can chickpeas, drained, rinsed

Method

Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes.
Stir in coriander, cumin and cajun spice cook, stirring for about 1 minute.
Add sweet potato and carrot. and cook stirring often, for about 5 minutes.
Add stock and cover saucepan bringing to the boil then rheat to medium-low and simmer, stirring occasionally, for 30 minutes.
Add chickpeas to soup and simmer for a further 15 minutes or until chickpeas and vegetables are tender.
Blend the soup in batches until smooth. Return to saucepan over medium-low heat. Season with salt and pepper.

Serve topped with sour cram or natural yogurt.

ENJOY ♥