Moroccan Carrot Soup

• 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

1. 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.
2. 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.

vegetable, yellow onion, garlic, ground cumin, carrots, chicken stock, chickpeas, parsley, yogurt

Taken from recipes-plus.com/api/v2.0/recipes/21328 (may not work)