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