Carrot and chickpea soup

Winter season is a season for soups. If you add a healthy soup when you invite your friends they are going to love it and the waistlines will thank you!

Ingredients (serves 4)

• 2 teaspoons olive oil
• 1 leek, chopped
• 500g packet frozen Birds Eye Carrot Rings
• 1/2 cup orange juice
• 4 cups chicken stock
• 300g can Chick Peas, undrained
• 1/2 teaspoon mixed spice
• 1/3 cup natural yoghurt, to serve
• 2 teaspoons chopped fresh
• tarragon, to serve
• grissini bread sticks, to serve (optional)

Method

1. Heat oil in a large saucepan over medium heat. Add leek and carrot rings. Cook, stirring, for 10 minutes or until soft.
2. Add juice, stock, chickpeas and mixed spice. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes. Combine yoghurt and tarragon.
3. Blend soup until smooth, return to pan. Season with salt and pepper. Stir over heat until heated through.
4. Ladle into bowls, top with tarragon yoghurt and serve with grissini sticks.

(Source: taste.com.au )