Carrot and Chickpea Soup Recipe

carrot chickpea soup recipe

Carrot and Chickpea Soup Recipe

SERVES 3

Ingredients

  • 1 tbsp coconut oil
  • 400g carrots, peeled and chopped
  • 1 x red chilli, deseeded and finely chopped
  • 1 x clove garlic, finely chopped/minced
  • 400ml coconut milk (canned)
  • 200ml vegetable stock
  • 1 tsp ground cumin
  • ½ tsp ground ginger
  • 1 x 400g tin chickpeas, drained and rinsed
  • small bunch flat leaf parsley, chopped for garnish
  • Crunchy chickpeas to garnish (link to recipe)

Directions

  • Melt the coconut oil in a large saucepan and add the carrots, chilli and garlic and cook for a few minutes.
  • Add the coconut milk, stock, cumin and ginger and stir well.
  • Cook for 10 minutes on a simmer.
  • Add the chickpeas and simmer for 5 more minutes.
  • Blend to a puree with a hand blender (or food processor, just be careful as it’s hot).
  • Serve in bowls and garnish with the parsley and crunchy chickpeas.

Carrot and Chickpea Soup Chart
PER SERVING
  • Kcal: 465
  • Protein: 9g
  • Fats: 32.3g
  • Carbs: 29g
  • Fibre: 11g

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