*spring* soup season
The calendar date may say that it’s spring, but it sure doesn’t feel like it in my neck of the woods. I’m making the best of the cruddy weather by squeezing in as many winter/spring crossover recipes as possible before I’m feeling more springy. And that definitely includes some nourishing soups like this carrot coconut soup with roasted chickpeas.
Blending together roasted carrots with onions, garlic, and ginger gives the soup loads of flavor, while the coconut milk makes it nice and creamy. Honestly, you’ll be shocked to learn that this soup is 100% vegan, since it’s so creamy (as long as you skip the goat cheese crumbles!).
This soup is amazing year-round, but I find that’s it’s the perfect early spring soup for it’s lightness and fun flavors. The roasted chickpeas on top round out the rest of the dish with a little extra crunch and a protein punch.
⟶ the recipe
carrot coconut soup with roasted chickpeas
ingredients
5-6 large carrots, peeled and chopped
1 15-ounce can of chickpeas, drained and rinsed
1 onion, chopped
1 tablespoon ginger, peeled and chopped
2 cloves of garlic, chopped
1 teaspoon ground turmeric
½ teaspoon cumin
½ teaspoon paprika
4 cups vegetable broth
15-ounce can of coconut milk
Salt and pepper
Crumbled goat cheese to top (optional)
Prep time
10 minutes
Cook time
10 minutes
Total time
10 minutes
4 servings
instructions
Line a large baking sheet with parchment paper. Arrange carrots on one side and chickpeas on the other and toss with olive oil.
Roast carrots and chickpeas until carrots are fork tender and chickpeas are browned and crispy. Set aside to cool.
Heat some olive oil in a large Dutch oven on medium. Add the onion, and sauté until soft and translucent, about 3 minutes. Add the ginger and garlic, and sauté for another minute or so.
Add the turmeric, cumin, paprika, and vegetable broth. Add the carrots, and bring liquid to a boil.
Simmer for about 5 minutes to allow the flavors to meld.
Remove the soup from heat, and transfer to a blender. Blend carefully until liquid is smooth. Transfer back to the pot.
Whisk in the coconut milk, and season with salt and pepper. Serve soup with roasted chickpeas and crumbled goat cheese if desired.
⟶ recipe notes
- If you don’t have a large enough blender, you can blend the soup in batches or keep it in the pot and use an immersion blender
