Please Note - Easter 2023
Our office will close on Thursday 6th April at 5pm and will not re-open until Tuesday 11th April at 9am. Any orders received after 11am on Thursday 6th will be processed and delivered on our return.
This recipe is made with a creamy mix of coconut and oat milks which gives the soup a velvet texture. It is packed with flavour, nutrients and very quick to make.
1 tbsp olive oil
1 onion, roughly chopped
2 cloves garlic, chopped
400g carrots, scrubbed and cut into rings
1 tsp turmeric
1 pinch dried chilli (optional)
500ml vegetable stock
300ml Oat Drink
165ml coconut milk
sea salt and freshly ground black pepper
1 tbsp of chopped coriander and a little extra to serve
For the spiced chickpeas
400g can chickpeas
1 tbsp olive oil
1 tbsp ground cumin
1/2 tbsp ground coriander
1/2 tbsp turmeric
sea salt and freshly found black pepper
Sweat the onions and garlic in a little olive oil until just beginning to colour. Add the turmeric, chilli (if using) and carrots to the pan and stir well. Pour in the vegetable stock and bring the contents of the pan to a simmer. Cook the vegetables for about 10 minutes or until soft.
Remove from the heat. Allow the vegetables and stock to cool slightly and add the Oat Drink, most of the coconut milk and most of the chopped coriander. Save a little coconut milk and coriander back to decorate the soup.
Use an immersion blender to blend the soup until smooth. Taste and season adjust the seasoning.
To make the spicy chickpeas
Drain the chickpeas and allow them to dry a little. Pour the olive oil in a large frying pan and heat gently. Add the chickpeas and spices to the frying pan and season well. Increase the heat and fry the chickpeas and spices moving them around the pan for five minutes.
Ladle the soup into four bowls and scatter a few spicy chickpeas in the centre. Sprinkle with the chopped coriander and dribble with the remaining coconut milk.
You'll be glad to know that you can buy our Oat Drink in our online shop.
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