Carrot & Ginger Soup With Spiced Roasted Chickpeas

I woke up the other day wanting something really soothing and warming that would fill me up but not make me feel completely stuffed and that’s when I came up with this delicious recipe! It’s so simple and easy to make, it’s also great to make ahead of time and have in the fridge or freezer for a filling snack between meals.

Carrot & Ginger Soup-5.jpg

Carrot & Ginger Soup Ingredients

  • 4/5 carrots

  • 900ml Veggie Stock

  • 1-2tsp Ground or fresh ginger (or to taste)

  • 1/2 tsp Turmeric

  • 1-2 cloves fresh garlic

  • 200 ml of full fat coconut milk


Chop the carrots garlic & ginger into small pieces and place in the pan with the veggie stock and then sprinkle in the turmeric.

Bring to the boil and let simmer for 20-30 minutes until carrots are tender

Take off the heat and blend until smooth

Put back on the low heat and stir in the coconut milk to give a creamier taste

Season with salt and pepper to taste

Spiced Roasted Chickpeas Ingredients

  • 1 tin of chick peas

  • 1 tbs Olive Oil

  • 1/2 tsp cumin

  • 1/4 tsp Paprika

  • 1/4 tsp Garlic Powder

  • 1/4 tsp Turmeric


Preheat oven to 200 degrees Celsius

Drain and rinse the chick peas and then gently pat dry

Place chick peas into an oven tray

Put all of the spices and oil on top of the chick peas and stir until evenly coated

Place in oven and leave for 10-20 minutes until golden brown

Serve on top of the soup… if they last that long (lol!)


Prep time: 5 minutes

Cook time: 30 minutes

YIELD: 3/4 Servings

Carrot & Ginger Soup

If you try this recipe out then please leave a comment below so that others know that you enjoyed it and will want to try it out. :) 

Thank you so much for being here

 Have a bright and beautiful day where ever you are in the world

Love Kay x