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carrot ginger coconut soup in bowl

Carrot Ginger Coconut Soup

  • Author: Girl Versus Dough
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 4 to 6 servings 1x

Scale

Ingredients

For the roasted chickpeas:

  • 1 can chickpeas (about 1 1/22 cups), drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Salt and pepper, to taste

For the soup:

  • 1 tablespoon olive oil
  • 1 small yellow onion (about 1 cup), chopped
  • 2 cloves minced garlic
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt, plus more to taste
  • Pinch red pepper flakes (optional)
  • 1 3/4 lb (about 6 cups) peeled and sliced carrots
  • 4 cups vegetable or chicken broth
  • 1/2 cup canned full-fat coconut milk
  • Chopped fresh parsley, for topping (optional)

Instructions

  1. Heat oven to 400F. Line a large rimmed baking sheet with aluminum foil. In a medium bowl, toss chickpeas with olive oil, cumin, smoked paprika, salt and pepper. Spread in one even layer on foil-lined baking sheet. Bake 25-30 minutes, stirring once or twice during baking, until chickpeas are crispy and golden brown. Set aside to cool.
  2. Meanwhile, in a large heavy-bottomed pot or Dutch oven over medium-high heat, heat olive oil. Add onions and cook, stirring often, 5-7 minutes until onions are soft, translucent and golden brown on the edges. Add garlic, turmeric, ginger, salt and red pepper flakes (if desired). Stir 1-2 minutes until fragrant, then stir in carrots and broth, using a wooden spoon to scrape up any bits of onion/spices from bottom of pot.
  3. Bring mixture to a boil, then lower heat to a simmer. Cover pot and cook, stirring occasionally, 25-30 minutes, until carrots are tender. Blend the soup — in batches in a blender, or with an immersion blender — until completely smooth. Stir in coconut milk, and more salt as needed.
  4. Top serving bowls of soup with roasted chickpeas and chopped fresh parsley (if desired).