Coconut Carrot & Chickpea Soup is a delicious, hearty, and comforting dish that’s perfect for any season. It combines the sweetness of carrots with the creaminess of coconut milk and the earthiness of chickpeas, creating a delightful blend of flavors. Here’s a step-by-step recipe to make this soup:
Coconut Carrot & Chickpea Soup Recipe
Ingredients:
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 pound (about 4-5 medium) carrots, peeled and chopped
- 1 can (15 ounces) chickpeas, drained and rinsed
- 4 cups vegetable broth or water
- 1 can (14 ounces) coconut milk
- Salt and black pepper, to taste
- Juice of 1 lime
- Fresh cilantro or parsley, for garnish
- Toasted coconut flakes (optional, for garnish)
- Crusty bread (optional, for serving)
Instructions:
- Prepare the Vegetables:
- Peel and chop the carrots into small pieces.
- Chop the onion, mince the garlic, and ginger.
- Sauté Aromatics:
- Heat the olive oil or coconut oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and ginger, and sauté for another minute until fragrant.
- Add Spices:
- Stir in the ground cumin, coriander, turmeric, and cayenne pepper (if using). Cook for about 1-2 minutes, stirring constantly, to toast the spices.
- Cook the Carrots:
- Add the chopped carrots to the pot and stir to coat with the spices.
- Pour in the vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the carrots are tender.
- Blend the Soup:
- Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth. Return the blended soup to the pot.
- Add Chickpeas and Coconut Milk:
- Add the drained and rinsed chickpeas to the pot.
- Pour in the coconut milk and stir to combine.
- Cook for an additional 5-10 minutes, allowing the flavors to meld together.
- Season and Finish:
- Season the soup with salt and black pepper to taste.
- Stir in the lime juice just before serving for a burst of freshness.
- Serve and Garnish:
- Ladle the soup into bowls.
- Garnish with fresh cilantro or parsley and a sprinkle of toasted coconut flakes, if desired.
- Serve hot with crusty bread on the side.
Tips:
- Texture Variation: If you prefer a chunkier texture, blend only half of the soup and leave the other half chunky.
- Extra Veggies: Feel free to add other vegetables like sweet potatoes or bell peppers for extra nutrition and flavor.
- Protein Boost: For added protein, you can include some cooked lentils or tofu cubes.
- Storage: This soup stores well in the refrigerator for up to 5 days and can be frozen for up to 3 months.
Enjoy your warm and comforting Coconut Carrot & Chickpea Soup!
