Description
Warm your soul with this spiced carrot and chickpea soup, a comforting blend of sweet carrots, hearty chickpeas, and aromatic spices. This vibrant orange dish is perfect for chilly evenings, delivering rich flavors that will make you feel right at home. Easy to prepare and delightful to share, it’s the ideal choice for both casual dinners and special gatherings.
Ingredients
Scale
- 4 medium carrots, peeled and chopped (about 2 cups)
- 1 can (15 oz) low-sodium chickpeas, drained and rinsed
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 cup full-fat coconut milk
- Juice of 1 lemon
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent (about 5 minutes), then add minced garlic and stir until fragrant.
- Add chopped carrots, cumin, and coriander; cook for another 2 minutes to enhance the spice aromas.
- Pour in vegetable broth; bring to a boil. Reduce heat and simmer for 20 minutes until carrots are tender.
- Blend the soup until smooth using an immersion blender or regular blender (allow steam to escape).
- Stir in coconut milk, lemon juice, salt, and pepper. Adjust seasoning as needed before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg