Carrot and Sweet Potato Soup with chickpeas (S)


  • 2 tablespoons of suitable oil (e.g. canola, rice bran, sunflower)
  • 1 leek finely chopped
  • 2 garlic cloves ,
  • 400g can chickpeas, drained and rinsed 0R – 3/4 cup of dried chickpeas, presoaked, cooked and rinsed
  • 300g CARROTS * peeled and roughly chopped
  • 400 g ORANGE SWEET POTATO * peeled and chopped
  • 6 cups chicken or home made veg stock (home made with suitable ingredients)



Heat oil in a large saucepan over medium heat. Add leek and cook, stirring occasionally, for 3-4 minutes until tender. Add garlic and carrots and cook, stirring occasionally, for 5 minutes.


Stir in stock and chickpeas. Cover and bring to the boil. Reduce heat, partially cover and simmer, stirring occasionally until vegetables are very tender (about 45 minutes).


Using a stick blender, blend soup until smooth. Gently heat until hot. Season with salt to taste. Ladle into serving bowls


Tip: a cup of this soup (instead of a bowl) may be more suitable for some people as it is lower in salicylates.

Variation: Make soup without chickpeas, then add chopped up cooked chicken to the soup instead.

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