There’s always room for soup. Our carrot ginger soup is quick to make and offers endless variations on the creamy vegan base. You can leave it chunky or puree it smooth – however you like it best. We like being able to switch things up, as long as it stays healthy! The coconut milk gives a creamy base to the carrot ginger soup. Roasting the chickpeas in the oven will reward you with a crunchy, spiced topping for a pop of texture, and the coconut chips on top are the crowning glory. You can’t miss this blast of tropical warmth for wintry days!
Preheat the oven to 180° C.
Spread the chickpeas on a parchment paper-lined baking sheet. Sprinkle with salt, curry, and paprika. Mix with your hands to distribute evenly. Roast for about 15 minutes.
Chop the carrots into pieces. Dice the garlic, ginger, and onion.
Heat the coconut oil in a pot until it melts. Add the onion and cook for a few minutes until it becomes transparent. Then add the garlic and ginger and cook for another 30 seconds. Finally, add the carrots. Saute briefly.
Pour in the vegetable broth. Bring to a boil, then reduce to a simmer over medium heat for 10-15 minutes, until the carrots are soft.
Spice with salt, pepper, curry powder, and paprika as desired. Stir in the coconut milk.
Puree the carrot ginger soup to your favorite smoothness. Top with the roasted chickpeas and coconut chips before serving.
Our TipThis carrot ginger soup also works great with sweet potatoes, parsnip, beetroot, fresh spinach, mushrooms, peas, tofu, chicken, coriander, or parsley.
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