Directions:
- Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes. Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
- Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.
- Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot (do not boil). Ladle into bowls. Top with croutons. Sprinkle with pepper. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 674.24 Kcal (2823 kJ) | ||
| Calories from fat | 143.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.99g | 25% | |
|---|---|---|---|
| Cholesterol | 10.8mg | 4% | |
| Sodium | 729.66mg | 30% | |
| Potassium | 1963.07mg | 42% | |
| Total Carbs | 103.22g | 34% | |
| Sugars | 28.63g | 115% | |
| Dietary Fiber | 17.06g | 68% | |
| Protein | 31.8g | 64% | |
| Vitamin C | 15.6mg | 26% | |
| Vitamin A | 2.6mg | 88% | |
| Iron | 6mg | 33% | |
| Calcium | 150.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 90.09 Kcal (377 kJ) | ||
| Calories from fat | 19.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.14g | 25% | |
|---|---|---|---|
| Cholesterol | 1.44mg | 4% | |
| Sodium | 97.49mg | 30% | |
| Potassium | 262.3mg | 42% | |
| Total Carbs | 13.79g | 34% | |
| Sugars | 3.83g | 115% | |
| Dietary Fiber | 2.28g | 68% | |
| Protein | 4.25g | 64% | |
| Vitamin C | 2.1mg | 26% | |
| Vitamin A | 0.4mg | 88% | |
| Iron | 0.8mg | 33% | |
| Calcium | 20.1mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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