Carrot Chickpea Soup

June 12, 2017
best carrot chickpea coup, gluten free, vegan

One of the quickest meal you can make is soup.  What I enjoy about it is that even if you haven’t been grocery shopping all week, you can usually find a carrot somewhere in the fridge maybe even one that is less than pretty.  Although I tend to eat a lot of soups as a comfort meal during colder months, whenever I feel like eating a lighter lunch, this is often the way to go.

Carrot soups have always been one of the first recipes I automatically gravitate to when looking for an easy quick recipe that will last a few days.  Although there are so many recipes, one thing that often gets left out is the protein.  As usual, I looked through my cupboards to see what I could possibly add to make it delicious.

This is a recipe that was inspired by what was in my fridge with an extra dose of vitamine C to help fend off a cold that my son had cought.

It has a lot of flavors that are great immunatory boosters such as garlic, tumeric, ginger….obviously I did not shy away from adding these to the soup!!  Since I only added smaller quantities due to their strong aromas, it was just enough to complement the sweetness of the carrot and the nutty flavor of the chickpeas.

I actually had to do 2 recipes the same week since Sasha and I ate it all!!

best carrot chickpea coup, gluten free, vegan best carrot chickpea coup, gluten free, veganbest carrot chickpea coup, gluten free, vegan

Carrot Chickpea Soup
Recipe type: Soup, Gluten-Free, Vegan,
Prep time: 
Cook time: 
Total time: 
Serves: 4
This creamy carrot chickpea soup is very nourishing! With some anti-inflammatory spices for an added kick and orange juice to sweeten the taste.
  • 4 large carrots sliced
  • 1 medium onion sliced
  • 2 tbsp of coconut oil
  • 3 cups of water
  • ½ tsp of fennel seeds
  • ½ tsp of tumeric
  • 2 garlic gloves minced
  • ½" of fresh ginger peeled and sliced
  • 3 fresh basil leaves
  • ½ can of rinced chickpeas (about ½ of 540ml)
  • 1½ tbsp hemp seeds
  • 3 tbsp of fresh orange juice
  1. Add coconut oil, sliced carrots and onions to pot, season with salt & pepper and cook on medium heat until onions are translucent
  2. Add spices such as fennel seeds, turmeric, garlic and ginger. Cook about 3 minutes.
  3. Add the water and bring to a boil then reduce heat to simmer. Add the basil leaves and chickpeas. Cook on low heat for 20-25 minutes or until the carrots are soft.
  4. Remote from heat and add 3 tbsp of orange juice and hemp seeds.
  5. Blend the soup for smooth texture.
  6. It is now ready to serve!

best carrot chickpea coup, gluten free, vegan



Color your style, color your food, color your life!

Christiane xxx




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