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Carrot and chickpea soup with roasted vegetables

After a weekend BBQ or Sunday roast, we normally have many leftovers, which can be used for salads, stews, soup or sandwiches. This carrot and chickpea soup with roasted vegetables is made with leftovers, so it’s super quick and easy! Also, it’s vegan, gluten-free, low-carb, low-cal and healthy - yet yummy and filling. So it ticks all the boxes!  
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g carrots
  • 800 ml vegetable stock
  • ½ tsp ground cumin
  • 1 roasted grilled or barbecued onion
  • 1 roasted grilled or barbecued red pepper
  • ½ of roasted or barbecued garlic bulb
  • Salt and pepper
  • 1 handful fresh coriander leaves

Method
 

  1. Cut the carrots into small chunks and put them in a saucepan. Pour over the stock, add the cumin, then bring to a boil and cook for 10 minutes, until tender.
  2. Drain the chickpeas and add to the soup. Cook for another 5 minutes.
  3. Remove the skin of the roasted pepper and onion. Cut their flesh into strips and add these to the soup.
  4. Squeeze out the garlic flesh from the skin and add to the soup together with the coriander leaves.
  5. Using a stick blender, process the soup until you get a lightly textured soup. If it’s too thick, add more stock.
  6. Reheat the soup, if needed and serve immediately.