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Creamy Carrot Masala Soup with Crunchy Chickpeas

If you’ve been here long enough, you know I’m into Indian flavors. This soup has it all: ginger and garlic and garam masala and coconut milk and heaven. The crunchy chickpeas add the perfect texture and bulk the meal up a bit. Live like it’s actually Autumn and make soup. And bread. Because bread and soup belong together.

Print Recipe
Creamy Carrot Masala Soup with Crunchy Chickpeas
Cuisine Indian
Keyword vegan
Servings
Ingredients
For the Crunchy Chickpeas
Cuisine Indian
Keyword vegan
Servings
Ingredients
For the Crunchy Chickpeas
Instructions
  1. Add the olive oil to a large stock pot over medium heat
  2. Dice the onion and add to the oil when hot and cook for 2-3 minutes
  3. Add the ginger, garlic, and spices and cook for 1 minute until fragrant
  4. Add the carrot rounds and cook for another minute to coat them in the spices
  5. Add the veggie stock, bring to a boil, then reduce heat to low and cook until carrots are softened, about 15-20 minutes
  6. Add the soup to a high speed blender or blend with an immersion blender until smooth and creamy
  7. Return to low heat and add coconut milk and juice of one lime. If you want a thinner consistency, you can water it down with 1/4 cup of veggie stock or water at a time. I just used water and it came out great.
  8. Taste and add anything else to taste (s&p, lime juice, etc.) Top with crunchy chickpeas (recipe below)
Crunchy Chickpeas
  1. While the soup is simmering and the carrots are softening, combine all ingredients on a baking sheet and roast in the oven on the top rack at 425 degrees for about 25 minutes until crunchy.


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