Carrot Soup With Roasted Chickpeas

If you like comfortable, simple, yet filling food, I recommend you to make this thick and smooth carrot soup! It’s absolutely delicious food which won’t cost you a lot of effort and money! 

Carrot is such an inexpensive vegetable which you can find in shops all year around. If you are lucky to have your own vegetable garden then you probably notice how easy is to grow carrots. With an autumn season, you naturally crave some more comfortable and filling food so this carrot soup is the best match made in heaven (oh sorry, in your kitchen)!

To make this soup even more delicious, I previously roasted the carrots. That gives the soup the right “crunchy” flavour. Plus I served it with roasted chickpeas on the top! This combination is truly divine!

The carrots go very well with many different kinds of herbs. Therefore, in this recipe, I am using three different types of dried herbs: cumin, thyme, and oregano. It also usually makes a great combination with butter (such as caramelized carrots on butter), but I decided to use olive oil instead. It’s great as well!

If you look for more inspiration what to cook this autumn, you might like to try this creamy Pumpkin Mac’n’Cheese.

If you look for making some more delicious soup, you might like to try this low in calories Cabbage Soup or this Quick But Super Tasty Gazpacho.

Carrot Soup With Roasted Chickpeas Recipe

Preparation time: 10 minutes

Cooking time: 45 minutes

Serving: 4

Ingredients:

6 large carrots

1 can chickpeas, drained and rinsed

6 cloves garlic, in a skin

1 large yellow onion, chopped

1 tsp oregano

1 tsp ground cumin

1 tsp thyme

2 tbsp nutritional yeast

1 tsp red chili pepper flakes (optional)

1 celery stalk, chopped

salt, to taste

freshly cracked black pepper, to crack

1/4 cup extra virgin olive oil

3 cups water

3 cups vegetable stock

A few fresh mint/coriander/parsley leaves, to garnish

Instructions:

1. Preheat oven for 220 degrees Celsius.
2. Rinsed and drain carrots. Chopp the endings of the carrots. Lay a baking paper sheet in a baking tray and place carrot onto the sheet. Drizzle them with 3 tablespoon olive oil and sprinkle them with the pepper flakes, if using. Put the carrots in the oven and bake for 25-30 minutes or until just tender.
3. In the last 10 minutes of baking the carrots, add cloves garlic, still in the skin. Then remove them form the skin and place them to a food processor.
4. Spread chickpeas on another baking tray with a sheet of a baking paper. Drizzle the chickpeas with 1 tablespoon olive oil and sprinkle with nutritional yeast. Place in the oven and let it bake for 10 minutes.
5. In a saucepan heat the rest of your olive oil and add chopped onion. Sauteé for 1 minute, then add chopped celery and all the spices. Sauteé for 1 more minute. Add water and vegetable stock and bring it to boil on a high heat. Then reduce the heat to low medium and simmer for another 10 minutes. Let it cool down for 5 minutes.
6. Transfer roasted carrots to a food processor together with the mixture from the saucepan. Blend until you get a thick and smooth soup. If your food processor is not big enough, add the soup to the food processor in two batches.
7. The soup should be fairly thick but if it feels too thick, add a splash of water. Taste the soup and add salt and pepper according to your testing.
8. Divide the soup into 4 bowls and top with roasted chickpeas. Garnish with fresh mint/parsley/coriander leaves.
9. Enjoy!

Klara Walterova

Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.