Moroccan Carrot Soup - cooking recipe

Ingredients

2 tbsp vegetable or olive oil
1 None medium yellow onion, finely chopped
2 cloves garlic, crushed
2 tsp ground cumin
1 2/3 lbs carrots, roughly chopped
6 cups chicken stock
1 x 14 oz can chickpeas, rinsed and drained
1/2 bunch flatleaf parsley, chopped
1/4 cup plain Greek yogurt, to serve
None None Thick buttered toast, to serve

Preparation

Heat oil in a large saucepan over moderate heat. Cook onion and garlic, stirring, for 5 mins or until soft. Stir in cumin and cook, stirring, for 30 seconds or until fragrant. Add carrot and cook, stirring, for 5 mins. Stir in stock and chickpeas and bring to a boil. Reduce heat and simmer, covered, stirring occasionally for 30 mins or until carrots are tender. Leave to cool for 5 mins.
Blend or process soup until smooth. Place soup in a clean pan over low heat, stirring, until hot. Add parsley and season to taste. Ladle hot soup into bowls. Top with yogurt and serve with toast.