Harissa Carrot & Ginger Soup

Heat half the olive oil in a large saucepan over medium heat and saute onion for a few minutes, or until softened and begining to brown.

To make the harissa paste, place chilli, remaining oil, garlic, salt, cumin and coriander in a blender, blitz until all ingredients form a paste.

Add ginger, lemon zest and harissa paste to the pan and cook for a few minutes more.

Add carrots and continue to cook for another few minutes.

Add cannellini beans, half the chickpeas and stock and bring to the boil. Cover and simmer for 15 minutes, or until carrots are tender.

Remove from heat and blend with a stick blender until smooth. Stir through lemon juice and adjust seasoning.

Divide between bowls, stir through yoghurt and top with remaining chickpeas and coriander. Serve with one slice of Gluten Free Vegie Bread.

Energy 1244.60 kJ

Calories 297.87 cal

Protein 16.12g

Fibre 14.40g

Fat 10.54g

Sat. Fat 2.55g

Carbs 26.12g

Sugar