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Creamy Ginger Turmeric Carrot Soup Recipe with Crispy Chickpeas

creamy ginger turmeric carrot soup - featured image
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A silky, warmly spiced carrot soup with ginger and turmeric, topped with crispy roasted chickpeas for a comforting and healthy meal.

Ingredients

Scale
  • 1.5 pounds (680 g) carrots, peeled and chopped
  • 2 tablespoons fresh ginger, peeled and grated
  • 1 teaspoon ground turmeric
  • 1 medium yellow or white onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups (960 ml) vegetable broth, low-sodium preferred
  • 1 cup (240 ml) coconut milk, full-fat or light
  • 1 can (15 oz / 425 g) canned chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste
  • Fresh cilantro or parsley for garnish (optional)

Instructions

  1. Peel and chop carrots into roughly 1-inch pieces. Peel and grate fresh ginger. Finely chop onion and mince garlic. (About 10 minutes)
  2. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and ginger, cook 1-2 minutes until fragrant.
  3. Add chopped carrots and ground turmeric. Stir to coat and toast turmeric for about 1 minute.
  4. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until carrots are fork-tender.
  5. While soup simmers, prepare chickpeas: drain, rinse, and pat dry. Toss with olive oil, smoked paprika, cumin, salt, and pepper. Spread on baking sheet and roast at 400°F (200°C) for 20-25 minutes, shaking halfway through.
  6. Once carrots are tender, puree soup with immersion blender until smooth. Alternatively, blend in batches in a regular blender and return to pot.
  7. Stir in coconut milk and lemon juice. Heat gently for 3-5 minutes. Adjust salt and pepper to taste.
  8. Serve soup hot, topped generously with crispy roasted chickpeas and garnish with fresh cilantro or parsley if desired.

Notes

If soup is too thick, add more broth or water to desired consistency. Dry chickpeas thoroughly before roasting for best crispiness. You can use an air fryer to roast chickpeas at 400°F for 12 minutes, shaking halfway. Adjust seasoning after adding coconut milk. Store crispy chickpeas separately to maintain crunch.

Nutrition

Keywords: carrot soup, ginger soup, turmeric soup, creamy soup, healthy soup, vegan soup, gluten-free soup, crispy chickpeas, easy soup recipe

Find it online: https://tempotaste.com/creamy-ginger-turmeric-carrot-soup-recipe-with-crispy-chickpeas-easy-and-healthy/