• 2 tablespoons olive oil
  • 1 large brown onion, roughly chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 1/4 teaspoon chilli powder
  • 600g orange sweet potato, peeled, diced
  • 500g carrots, peeled, sliced
  • 6 cups Campbell's Real Stock Chicken Salt Reduced
  • 300g can chickpeas, drained, rinsed
  • 1/2 small lemon, juiced
  • Turkish bread croutons (see note), to serve
  • Step 1 Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes. Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
  • Step 2 Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.
  • Step 3 Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot (do not boil). Ladle into bowls. Top with croutons. Sprinkle with pepper. Serve.