Tinned carrots are among the least respected things in a supermarket and they are very good in a soup, where their softness stops being a fault.
- Oil, dried onion two minutes.
- Cumin, ginger and turmeric, twenty seconds.
- Drained carrots in, crushed roughly with a spoon. 600 ml water, stock cube.
- Drained chickpeas in. Simmer twelve minutes.
- Crush about half the chickpeas against the pan to thicken.
- Lemon juice off the heat, and more than you think.
The lemon is the difference between this and baby food. Carrot and chickpea are both soft and both sweet, and without acid the bowl has nothing to push against.
Serves 4.