Prep Time 15 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 50 mins
Cooking Method: ,
Cuisine: ,
Courses: , , ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: Fall, Winter
Description

A silky, immune-boosting Carrot Ginger Soup with Crispy Chickpeas that's perfect for chilly days. This vibrant soup blends sweet carrots, zesty ginger, and creamy coconut milk for a warming bowl of comfort, topped with golden, spiced chickpeas for a protein-packed crunch. Great for meal prep and naturally vegan and gluten-free!

Ingredients
    For the Soup Base:
  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 500 g carrots, peeled and sliced
  • 750 ml vegetable broth
  • 200 ml coconut milk (full-fat or light)
  • 0.5 tsp ground cumin
  • 0.25 tsp ground coriander
  • Salt, to taste
  • Black pepper, to taste
  • 1 tbsp lemon juice (optional, for brightness)
    • For the Crispy Chickpeas:
  • 1 can (400 g) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 0.5 tsp smoked paprika
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • Pinch of cayenne pepper (optional, for heat)
Instructions
    Prep the Chickpeas
  1. 1
    Preheat the oven to 200°C. Pat the chickpeas dry using a clean towel. Remove any loose skins for maximum crispiness. Toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and cayenne. Spread on a baking tray in a single layer.
    2. Roast Chickpeas
  2. 2
    Roast the chickpeas for 30–35 minutes, shaking the tray halfway through. They should be golden brown and crunchy. Set aside to cool and crisp up further.
    3. Sauté Aromatics
  3. 3
    In a large pot over medium heat, add olive oil. Sauté the chopped onions for 4–5 minutes until translucent. Add garlic and ginger, cooking for another minute until fragrant.
    4. Cook the Carrots
  4. 4
    Add sliced carrots to the pot. Sprinkle in cumin and coriander. Stir well to coat the carrots in the spices, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until carrots are tender.
    5. Blend the Soup
  5. 5
    Once the carrots are soft, turn off the heat. Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup in batches to a blender. Be cautious with hot liquids—blend with the lid vented and covered with a towel.
    6. Finish the Soup
  6. 6
    Stir in the coconut milk and lemon juice (if using). Taste and adjust seasoning with salt and pepper. Reheat gently if needed, but do not boil after adding the coconut milk.
    7. Serve and Top
  7. 7
    Ladle the warm soup into bowls. Top generously with the crispy chickpeas. Garnish with fresh herbs like parsley or coriander if desired.
Note

Storage: Store the soup (without chickpeas) in the fridge for up to 5 days or freeze for up to 3 months. Store chickpeas separately in an airtight container at room temperature for 2–3 days.

Variations: Add turmeric for an extra anti-inflammatory boost or swap coconut milk for cream or cashew cream.

Make it spicy: Add a chopped chili or red pepper flakes while sautéing.

Make it more filling: Add a handful of red lentils while cooking the carrots.

Keywords: healthy, vegan, easy, meal prep, gluten-free
Read it online: https://petitepanini.com/recipe/carrot-ginger-soup-with-crispy-chickpeas/