Spiced Carrot, Sweet Potato and Chickpea Soup
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 30mins
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- Serves
- 8
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- Calories
- 185
A warming carrot, sweet potato and chickpea soup adjust the spices to suit your taste. Top with chilli flakes, a drizzle of oil and serve with toasted pitta breads.
recipe updated Jul 8, 2024
Ingredients
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- Onion
- 1
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- Garlic clove
- 2
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- Sweet potato
- 600 g
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- Carrot
- 400 g
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- Vegetable stock
- 850 g
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- Canned chickpeas
- 400 g
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- Oil
- 2 tablespoons
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- Ground cinnamon
- 1 teaspoon
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- Ground cumin
- 2 teaspoons
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- Ground coriander
- 1 teaspoon
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- Chili powder
- 1 teaspoon
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- Salt
- as needed
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- Black pepper
- as needed
Tools
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Cooking Chef XL
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Cooking chef xl bowl
Step preview
- Attach the Stir Tool
- Add oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until hot - 1 min, 120°C, Speed OFF
- Then add onion to the Cooking Chef XL Bowl
- Cook with splashguard fitted until translucent - 3 min, 120°C, Stir 1
- Then add garlic clove, ground cinnamon, ground cumin, ground coriander and chili powder to the Cooking Chef XL Bowl
- Cook with splashguard fitted until fragrant - 3 min, 105°C, Stir 1
- Then add sweet potato and carrot to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 5 min, 105°C, Stir 1
- Then add vegetable stock to the Cooking Chef XL Bowl
- Cook with splashguard fitted until thickened - 7 min, 105°C, Stir 1
- Then add canned chickpeas, salt and black pepper to the Cooking Chef XL Bowl
- Cook with splashguard fitted until tender - 2 min, 105°C, Stir 1
- Serve