Chickpea, carrot and coriander soup

Blend together:
410g tin chickpeas
1 cup water

Braise
1 onion finely chopped
in 2 Tbspn butter
4 medium carrots grated
1.2 Litre stock (of your choice)
for 15mins before blending together with the chickpeas.

Just before serving, blend together:
3 Tblspn olive oil
1 small bunch coriander
5 Tblspn lemon juice
1 tsp crushed garlic
Salt & pepper

Serve soup with coriander blend stirred in.

Carrot simmered in chicken stock

Carrot simmered in chicken stock

Beyond served!

Beyond served!

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