Description
Very flavorful soup. The set of spices you can vary depending on your taste and availability of the spices.
Ingredients
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Olive oil
2 tsp
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Leeks
1 piece
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Carrots
500 g
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Orange juice
0.5 cup
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Broth
4 cup
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Chickpeas
150 g
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A mixture of spices
0.5 tsp
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Yogurt
0.333 cup
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Tarragon
2 tsp
Cooking
Heat the oil in a large saucepan. Add the leeks and carrots. Cook, stirring, for 10 minutes until the vegetables are soft.
Mix spices, taking each a small pinch to the total volume amounted to 1/2 teaspoon. Must be the cinnamon, nutmeg and allspice. The presence of the other spices as desired and possible.
Add the onions to leeks and carrot juice, broth, chickpeas and spices. Bring to a boil, reduce heat and cook covered for 15 minutes.
With the help of a food processor, turn the soup into a puree. Return to the pot, season with salt and pepper. Heat up but do not boil.
Serve with yogurt mixed with tarragon (I have no tarragon). Bon appetit!
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