Carrot soup with chickpeas

Ingredients for 4 servings:

• 500 g carrot(s)
• 2 shallots
• 1 bulb/s of fennel (approx. 250 g)
• 1 can chickpeas (240 g drained weight)
• 1 slice(s) ginger (thumbnail-sized)
• 1 orange(s) (organic)
• 800 ml vegetable stock
• 40 g butter
• 4 tbsp yogurt (at least 3.5%)
• salt and pepper
• curry powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel and slice the carrots. Trim the fennel, remove the stalk, and cut into pieces. Finely chop the shallots. Sauté the vegetables in butter, pour in the stock, and cook until soft. Add the slice of ginger and a strip of orange peel to the boil. Rinse the chickpeas in a sieve and add 2/3 of them to the soup. Remove the ginger and orange peel from the soup and puree the soup. Squeeze the orange and add the juice to the soup. Heat the remaining chickpeas in the soup. Season with salt, pepper, and curry powder. Ladle the soup into bowls or cups, add 1 tablespoon of yogurt to each serving, and stir into a spiral.