Simple Carrot Soup with Chickpeas

Carrots are my favorite veggies throughout the year. I consume them about 5-7 kg per week depending on how much I juice them. They are inexpensive and easy to use. You can roast them, cook or eat them raw.

Most of the benefits of carrots can be attributed to their beta-carotene and fiber content. This root veggie is also a good source of antioxidant agents. In addition, carrots are rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.

I love carrot soup, you can vary spices and either roast carrots or cook them. When I have time enough I roast them for soup, it gives nice flavor. Adding chickpeas to soup you get protein, otherwise you need some extra protein for soup. I always drop the seeds on the food.

Carrot soup recipe for max 4 first soup or 2 main course:


  • 1 kg carrots
  • 2 garlic cloves or as much you like
  • 230 g chickpeas uncooked
  • 1 cm fresh ginger
  • 1 organic veggie stock cube
  • water (filtered)
  • 2 dl plant cooking cream or coconut milk
  • salt
  • black pepper
  • tarragon
  • nutmeg
  • cilantro
  • black sesame seeds
  • organic olive oil



  1. peel and slice carrots to saucepan
  2. peel garlic cloves to saucepan
  3. rinse chickpeas and add them to saucepan
  4. peel and slice or grate fresh ginger and add to saucepan
  5. add veggie stock cube and water until all ingredients are covered with water
  6. cook until carrots are soft, about 40-60 min
  7. add cooked ingredients to blender with some cooking water about 1-2 dl (Note! If blender jar is glass, let cool down) or you can use also hand blender.
  8. put them back to saucepan and add the spices you want to and add plant cooking cream or coconut milk. I added salt, black pepper, nutmeg, tarragon. Let it heat up.
  9. serve with olive oil or coconut oil, black sesame seeds and cilantro
  10. Enjoy!

Love & health!


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