Carrot, Turmeric, and Ginger Soup with Cumin Roasted Chickpeas

March 15, 2020

Carrot, Turmeric, and Ginger Soup with Cumin Roasted Chickpeas



  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons turmeric root, grated 
  • 1 tablespoon ginger, grated 
  • 1/4 teaspoon cinnamon, ground
  • 1/2 teaspoon macrobiotic salt
  • 1 chilli
  • 800g peeled and roughly chopped carrots 
  • 4 cups vegetable broth
  • 1/2 cup coconut milk


  • 1 1/2-2 cups cooked chickpeas
  • 1 tablespoon olive oil
  • 1 teaspoon cumin ground
  • 1 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste


  • First, roast the chickpeas. Preheat your oven to 200C. Toss the chickpeas in the oil, cumin, chilli, and paprika. Spread them onto a baking tray and season generously with salt and pepper. Roast the chickpeas for 35 minutes, or until they're quite golden brown and a little crispy. Give them a stir a few times during roasting to prevent sticking. Chickpeas can be stored in an airtight container for up to one week.
  • To make the soup, heat the olive oil in a large heavy bottomed pot over medium high heat. Add the onions. Cook, stirring frequently, for 5-7 minutes, or until the onions are clear and soft. Add a few tablespoons of water as you go along to prevent the onions from sticking. Add the garlic, turmeric root, and ginger, and cook for another two minutes, or until everything is very fragrant.
  • Add the ginger, cinnamon, salt, chilli, carrots, and vegetable broth. Bring the broth to a boil. Reduce heat to a simmer and cover the pot.
  • Simmer the soup for 30 minutes, or until the carrots are totally tender. When the soup is ready, transfer it to a blender (in batches, if necessary), and blend carefully until it's totally smooth.
  • Stir in the coconut milk. Check the soup for seasoning, and season to taste with salt and more pepper, if desired. Serve, topping each bowl with about a 1/3 cup roasted chickpeas. 
Recipe by the full helping

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