🥥 Creamy Coconut Carrot Soup

with Curry Roasted Chickpeas

🥣 Servings:

4 servings

🧾 Ingredients

🥕 For the Coconut Carrot Soup:

  • 1 tbsp olive oil (or coconut oil)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated (or 1 tsp ground)
  • 1 ½ lbs (about 6 cups) carrots, peeled and chopped
  • 1 tsp ground cumin
  • ½ tsp ground coriander (optional)
  • ½ tsp turmeric
  • Salt & pepper to taste
  • 4 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp lime juice (or to taste)

🌶️ For the Curry Roasted Chickpeas:

  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • 1 tbsp olive oil
  • 1 tsp curry powder
  • ½ tsp smoked paprika
  • ¼ tsp cumin
  • Salt to taste

🧑‍🍳 Instructions

🔥 Step 1: Roast the Chickpeas

  1. Preheat oven to 400°F (200°C).
  2. Toss chickpeas with oil, curry powder, paprika, cumin, and salt.
  3. Spread on a baking sheet lined with parchment paper.
  4. Roast for 25–30 minutes, shaking halfway, until golden and crispy.
  5. Let cool — they crisp up more as they sit.

🍲 Step 2: Make the Soup

  1. Heat oil in a large pot over medium heat.
  2. Add onion and sauté until soft (about 5 minutes).
  3. Stir in garlic and ginger; cook 1 more minute.
  4. Add carrots, cumin, turmeric, coriander, salt, and pepper. Stir to coat.
  5. Pour in vegetable broth. Bring to a boil, then reduce to simmer.
  6. Simmer for 20–25 minutes, or until carrots are very tender.

🌀 Step 3: Blend the Soup

  1. Use an immersion blender in the pot to purée the soup until smooth.
    (Or carefully transfer to a blender in batches.)
  2. Stir in coconut milk and lime juice.
  3. Simmer 5 more minutes. Adjust seasoning to taste.

🥄 Step 4: Serve

  • Ladle soup into bowls.
  • Top generously with curried chickpeas.
  • Garnish with:
    • Fresh cilantro
    • A swirl of coconut milk
    • Chili flakes (optional)