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Curried Carrot and Chickpea Soup

This curried carrot and chickpea soup is a warming, satisfying meal that's full of flavour without being complicated to make. Fresh ginger and turmeric give it a gentle warmth, while garam masala adds an aromatic touch. It's perfect for lunch, a light supper or whenever you fancy a nourishing bowl of soup. The carrots provide natural sweetness, while the chickpeas make the soup more filling by adding plant-based protein and fibre. If you enjoy a little extra heat, simply add a finely chopped chilli along with the onion. Fresh turmeric and ginger give the best flavour, but ground spices work well too if that's what you have to hand. Serve with warm flatbread, rice or a slice of crusty sourdough.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion finely chopped
  • 1 garlic clove finely chopped
  • 500 g carrots chopped
  • 1 cup fresh tomatoes chopped
  • 2 –3cm piece fresh ginger finely chopped
  • 2 –3cm piece fresh turmeric finely chopped
  • or 1 tsp ground ginger and ½ tsp ground turmeric
  • 1 tsp garam masala
  • 750 ml vegetable stock
  • 1 handful fresh coriander leaves
  • 1 x 400g tin chickpeas drained and rinsed
  • 1 tsp black cumin nigella seeds, to serve
  • Salt and freshly ground black pepper

Method
 

  1. Finely chop the onion, garlic, ginger and turmeric. Chop the carrots and tomatoes.
  2. Heat the olive oil in a large saucepan over a medium heat. Cook the onion for about 5 minutes until softened.
  3. Add the garlic, ginger and turmeric, then cook for another minute until fragrant.
  4. Stir in the carrots and garam masala, coating the vegetables well in the spices.
  5. Add the chopped tomatoes and cook for 30 seconds before pouring in the vegetable stock.
  6. Bring to the boil, then reduce the heat and simmer for about 20 minutes, or until the carrots are tender.
  7. Remove the pan from the heat. Add half of the chickpeas and the coriander leaves, then blend with a stick blender until smooth or slightly rustic, depending on your preference.
  8. Stir in the remaining chickpeas. If the soup is thicker than you like, add a little extra stock or water.
  9. Reheat gently if needed, then taste and adjust the seasoning.
  10. Serve hot, sprinkled with black cumin (nigella) seeds.