Creamy carrot soup with spicy chickpeas

Delicious on its own but you can also up the flavour with your favourite tastes.

Carrot-chickpea-soup_800px-wide_shutterstock_2170618789.jpg



PREPARATION: 10 minutes | COOKING: 30 minutes | SERVES: 4

INGREDIENTS

For soup

  • 1 Tbsp olive oil

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 6 large carrots, peeled and sliced

  • 1 tsp ground cumin

  • ½ tsp ground coriander

  • ¼ tsp smoked paprika

  • 4 cups vegetable stock

  • ½ cup heavy cream

  • Salt and pepper to taste



For spicy chickpeas

  • 1 Tbsp olive oil

  • 1 cup canned chickpeas, drained and rinsed

  • ½ tsp smoked paprika

  • ¼ tsp cayenne pepper or to taste

  • Salt and pepper to taste

     

METHOD:

  1. For the soup, heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened and fragrant.

  2. Add carrots, ground cumin, coriander, and smoked paprika.

  3. Stir to coat carrots in spices.

  4. Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 20-25 minutes or until carrots are tender.

  5. Use a blender to blend soup in batches until smooth. Stir in heavy cream and season with salt and pepper.

  6. For the spicy chickpeas, heat olive oil in a pan over medium heat. Add chickpeas, smoked paprika, cayenne pepper, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until chickpeas are crispy and golden.

  7. Ladle soup into bowls, top with chickpeas. Garnish with a drizzle of cream, a sprinkle of fresh herbs (parsley or mint), and a touch of chili flakes if desired.



"For a richer and sweeter soup flavour, replace half carrots with pumpkin. But roast first for a caramelised touch!"

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About this article

Date: 13 March, 2025 Author: Julia Zaetta