Curried Carrot and Chickpea Soup

Curried Carrot and Chickpea Soup

Serves 4

Points plan 1 pt per serving (original points)

Core recipe

1 medium onion, chopped

1 clove garlic, crushed

zest and juice of 1 orange

450g carrots, peeled and diced

400g can chickpeas, drained

1 level tbsp curry powder

2 tbsp tomato puree

850 ml veg stock

black pepper

2 tbsp chopped fresh coriander

Place all the ingredients, excpet the coriander, into a large pan and bring to the boil.  Simmer for 20 mins.  Take 1/3rd soup out of the pan and blend the rest.  Mix the two parts of the soup back together and heat until piping hot. 

Season to taste and serve sprinkled with the coriander.