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Roasted carrot soup topped with crispy chickpeas, microgreens and a dollop of yogurt in white bowls on a white timber background, styled with sourdough toast, olive oil, sea salt and a linen napkin in soft natural light.

Creamy Roasted Carrot Soup with Crispy Chickpeas

This Creamy Roasted Carrot Soup with Crispy Chickpeas is rich, comforting and full of flavour without using any cream. Roasting the carrots brings out their natural sweetness, while warm spices build depth and the crispy chickpeas add texture. It is a simple, nourishing soup that works well for lunch, dinner or meal prep.
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Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Course: Dinner, Lunch, Soup
Cuisine: Western
Keyword: carrot soup with chickpeas, creamy carrot soup without cream, roasted carrot soup, vegetarian carrot soup
Servings: 4
Author: Kate Brodhurst

Ingredients

  • 1kg carrots, peeled, havled lengthways and cut into 5cm pieces
  • 2 ½ tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 2cm piece ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • Pinch of ground cinnamon
  • 6 cups vegetable stock
  • 400g can chickpeas, drained and rinsed

TO SERVE

  • Greek style natural yoghurt or sour cream
  • Chopped coriander, parsley or micro-greens
  • Sourdough toast or other toast

Instructions

  • Preheat oven to 200℃ (180℃ fan forced). Line a baking tray with baking paper. Toss carrots with 1 tablespoon of the olive oil and season with salt and pepper. Transfer to the baking tray and bake in the oven for 40-45 minutes or until tender and lightly golden around the edges.
  • Heat a further 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring often for 5 minutes. Add the garlic, ginger, cumin, coriander, turmeric and cinnamon, cook, stirring for 1 minute.
  • Add the roasted carrots to the pan, vegetable stock and half the chickpeas. Bring to the boil then reduce heat to medium-low and simmer for 15 minutes. Remove from heat.
  • Using a hand held blender, blend soup until smooth. Alternately, let cool slightly then blend in a food processor or blender. Season to taste with cracked black pepper. Set aside.
  • Pat the remaining chickpeas dry with paper towel. Heat remaining 2 teaspoons olive oil in a small frying pan over high heat. Add the chickpeas and cook until lightly golden. Season to taste.
  • Ladle soup into bowls and garnish with toasted chickpeas, a dollop of yoghurt or sour cream and a drizzle olive oil. Garnish with herbs and serve with toasted sourdough.

Notes

  1. MEASUREMENTS
    We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
  2. CARRROTS
    For extra fibre and a more rustic finish, you can leave the carrots unpeeled. Just scrub them well before roasting.
  3. SQUEEZE OF LEMON
    A squeeze of fresh lemon juice stirred through before serving adds brightness.
  4. ADD SOME BUTTER
    Stirring through 1 to 2 tablespoons of butter after blending gives the soup an extra silky finish.