Lemony Chickpea and Carrot Soup

Preheat oven to 220°C fan-forced. Prepare garlic bread according to packet instructions. Finely chop onion. Peel and finely grate ginger. Crush garlic. Heat oil in a saucepan over medium-high heat. Add onion, ginger and garlic and cook, stirring occasionally, for 4–5 minutes or until tender and slightly translucent.

Trim coriander roots and wash coriander well. Finely chop roots and stems and pick leaves. Reserve a few coriander leaves to serve and coarsely chop remaining leaves. Coarsely grate carrots. Add coriander roots, stems and chopped leaves to pan with carrot and turmeric and cook, stirring, for 1–2 minutes or until carrot is softened.

Add chickpeas with their liquid, stock cube, 750ml (3 cups) warm water and lentils to pan. Stir to combine and bring to a simmer.

Zest lemon and add zest to pan. Bring to the boil. Reduce heat to medium and cook, stirring occasionally, for 25 minutes or until liquid is reduced and thickened slightly and lentils have completely broken down.

Stir through yoghurt and season with salt and pepper.

Cut lemon into wedges. Add baby spinach leaves to pan, reserving a handful to serve, and stir gently until just wilted. Divide soup between bowls. Top with reserved coriander leaves and baby spinach. Serve with garlic bread and lemon wedges.