Spiced Carrot & Chickpea Soup

The aroma of spiced carrot and chickpea soup wafts through the kitchen, tickling your nose with hints of ginger and cumin. crispy tempura vegetables As you take a deep breath, the warmth of this comforting dish wraps around you like a cozy blanket on a chilly evening.

Picture yourself sipping this velvety soup, each spoonful bursting with vibrant flavors that dance on your palate. It’s a hug in a bowl, perfect for those moments when you need a little extra love (or just forgot to eat lunch). Whether you’re huddled up on the couch or hosting friends for dinner, this soup is bound to impress!

Every time I make this soup, my family gathers around the kitchen, eagerly anticipating that first taste. It’s become our go-to comfort food during rainy days.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Carrots: Fresh, bright orange carrots are essential; they add sweetness and color.
• Canned Chickpeas: Opt for low-sodium varieties; they provide protein and creaminess.
• Onion: A yellow onion works best here; its sweetness balances the spices beautifully.
• Garlic: Fresh garlic cloves are preferable for their robust flavor; minced finely enhances the aroma.
• Fresh Ginger: A small piece adds warmth; peel it easily with a spoon before grating.
• Cumin Powder: Ground cumin brings depth; toast it lightly in the pot for maximum flavor.
• Coconut Milk: Use full-fat coconut milk for creaminess; it gives a luxurious texture to the soup.
• Vegetable Broth: Homemade if possible! It adds richness but store-bought is fine too for convenience.
• Lime Juice: Freshly squeezed lime juice brightens up the flavors; don’t skip this step!
• Salt and Pepper: Use these to season to taste; they enhance all the flavors in your soup.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Start by peeling and chopping the carrots into small pieces. Dice the onion and mince the garlic and ginger finely. This will enhance their flavors while cooking.

Sauté Aromatics: In a large pot over medium heat, add olive oil. Once hot, toss in onions and sauté until translucent and fragrant, about 5 minutes. The kitchen should smell divine!

Add Carrots and Spices: Stir in chopped carrots along with cumin powder. Cook for another 5 minutes until everything is slightly softened; this creates an aromatic base for your soup.

Pour in Broth and Chickpeas: Add canned chickpeas (drained) along with vegetable broth. Bring to a gentle simmer and cover. Let it cook for about 20 minutes until carrots are tender enough to blend smoothly.

Blend Until Smooth: Using an immersion blender or transferring batches to a regular blender, puree everything until silky smooth. If using a regular blender, be cautious of hot splashes!

Add Coconut Milk and Lime Juice: Stir in coconut milk and freshly squeezed lime juice for brightness. Adjust seasoning with salt and pepper according to your taste preferences.

Now grab your favorite bowl (the one that makes you feel fancy) and serve it up warm! Garnish with fresh cilantro or croutons if you’re feeling adventurous.

Enjoy every comforting spoonful of your spiced carrot & chickpea soup — because who doesn’t want culinary joy wrapped up in a cozy bowl?

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add carrots and spices before incorporating chickpeas and broth for deep flavor.

Add Your Touch

Feel free to swap chickpeas for lentils or add spinach for extra nutrients. A splash of lemon juice can brighten the flavor!

Storing & Reheating

Store leftovers in an airtight container for up to five days. Reheat on the stove or microwave until steaming hot.

Sometimes, I make this soup when friends come over, and their smiles say it all—there’s nothing like sharing warmth through good food!

FAQ

Can I make this spiced carrot & chickpea soup vegan?

Absolutely! This recipe is naturally vegan since it contains no animal products.

What spices work best in spiced carrot & chickpea soup?

Cumin, coriander, and turmeric provide a warm flavor profile that complements the carrots.

How can I thicken my spiced carrot & chickpea soup?

Blend part of the soup with an immersion blender or add coconut milk for creaminess.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Spiced Carrot and Chickpea Soup

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• Author: Samuel Cullingham
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Warm your soul with this spiced carrot and chickpea soup, a delightful blend of vibrant flavors. Infused with ginger and cumin, this creamy dish is perfect for chilly evenings or when you need a comforting meal. Easy to prepare and nourishing, each spoonful wraps you in warmth and joy—ideal for both solo nights on the couch or gathering with friends.

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Ingredients

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• 4 medium carrots (chopped)
• 1 can (15 oz) chickpeas (drained)
• 1 medium yellow onion (diced)
• 3 cloves garlic (minced)
• 1 inch fresh ginger (grated)
• 2 tsp cumin powder
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups vegetable broth
• Juice of 1 lime
• Salt and pepper to taste
• 2 tbsp olive oil

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Instructions

1. Prep your ingredients by peeling and chopping the carrots, dicing the onion, and mincing the garlic and ginger.
2. In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent (about 5 minutes).
3. Stir in chopped carrots and cumin powder; cook for another 5 minutes.
4. Pour in the vegetable broth and drained chickpeas. Bring to a simmer, cover, and cook for about 20 minutes until carrots are tender.
5. Blend the soup until smooth using an immersion blender or standard blender.
6. Stir in coconut milk and lime juice; season with salt and pepper to taste.
7. Serve warm, garnished with fresh cilantro or croutons if desired.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Simmering/Blending
• Cuisine: Fusion

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 6g
• Sodium: 300mg
• Fat: 11g
• Saturated Fat: 8g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 9g
• Protein: 7g
• Cholesterol: 0mg