# Carrot Ginger Chickpea Soup with Toasted Cumin

Carrot ginger chickpea soup with toasted cumin and yogurt is a smooth, cozy stovetop meal ready in about 45 minutes.

Source URL: https://quickdinner.org/recipes/6ab98e24c28c58adc818f683
Category: Soups & Stews / Vegetable Soup
Cooking method: Stovetop
Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 4

## Ingredients
- 1 lb carrots
- 1 15-ounce can chickpeas
- 1 medium yellow onion
- 1 tbsp fresh ginger
- 1 tsp ground cumin
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp kosher salt
- 0.25 tsp black pepper
- 0.5 cup plain greek yogurt
- 1 medium lemon

## Cooking instructions
1. Heat the olive oil in a large pot over medium heat. Add the cumin and toast for 30 seconds, stirring, until fragrant. (about 1 min) (Medium heat)
2. Add the onion, carrots, ginger, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the onion begins to soften. (about 5 min) (Medium heat)
3. Stir in the chickpeas and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, until the carrots are very tender. (about 20 min) (Low simmer)
4. Blend the soup with an immersion blender until smooth, or blend in batches in a countertop blender. Return it to the pot if needed and warm gently. (about 3 min) (Low heat)
5. Ladle into bowls and top with the yogurt. Squeeze lemon over each serving. (about 1 min)

Original page: https://quickdinner.org/recipes/6ab98e24c28c58adc818f683
Source: QuickDinner (quickdinner.org).