Carrot & Parsnip Soup with Crispy Curried Chickpeas

This delicately spiced carrot and parsnip soup is topped with crispy curried chickpeas, and makes for a light, healthy and satisfying soup for autumn and winter.

For the soup:
1 tbsp olive oil
1 medium onion (peeled and diced)
1 celery stalk (diced)
3 large garlic cloves (minced or finely chopped)
2 large parsnips (peeled and chopped into small chunks)
3 medium carrots (peeled and chopped into small chunks)
¼ tsp ginger
¼ tsp ground coriander
½ tsp cumin
pinch cayenne pepper

For the chickpeas:
1 tin or 2 cups of cooked chickpeas
2 tsp olive oil
1 tsp curry powder
¼ tsp sea salt
4 cups low sodium vegetable stock

View the full recipe at Emma’s Little Kitchen →