Moroccan Carrot & Chickpea Soup from recipe booklet

Moroccan Carrot & Chickpea Soup
Serves 4
1 medium brown onion, peeled and cut into 1cm-thick slices
2 garlic cloves, peeled and halved
1 &1/2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
500g carrots, peeled and roughly chopped
3 cups chicken or vegetable stock
400g can chickpeas, drained and rinsed
1/2 cup Greek yoghurt or sour light cream
Salt and ground black pepper
Toasted Turkish bread, to serve
1. Insert Chopping Blade into Bowl. Add onion and garlic. Chop on Speed 5 for 5
seconds. Add coriander, cumin and oil. Cook, with Measuring Cup OFF, on Speed 1 at
100ºC for 2 minutes.
2. Add carrots. Chop on Speed 5 for 5 seconds. Cook, with Measuring Cup OFF, on speed
1 at 100°C for 2 minutes. Add stock. Cook, with Measuring Cup ON, on Speed 1 at
100ºC for 15 minutes. Add chickpeas. Cook on Speed 1 at 100°C for 5 minutes or until
carrots are tender. Remove Measuring Cup, leave to cool for 10 minutes.
3. Add yoghurt or sour cream. Season with salt and pepper to taste. Blend on Speed 5
for 30 seconds or until smooth. Pour soup into serving bowls and serve with toasted
Turkish bread.