Creamy Carrot Soup Recipe

If you’re looking to make a thick, creamy, vegan and gluten-free soup, then this recipe is for you. A vibrant, antioxidant-rich carrot soup that is simple to make and can be the perfect midweek lunch or dinner.

In this recipe, the carrots and chickpeas are cooked together with onion, garlic, ginger and a few spices before being pureed into a velvety thick soup. I hope you’ll give it a try. If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below. Happy Cooking!

Other soup recipe:

Homemade Chicken Noodle Soup

Ingredients:

• 2.5 cups carrots, chopped
• 1 cup chickpea, boiled
• 1 tbsp garlic, finely chopped
• 2 tsp ginger, finely chopped
• ½ cup onion, chopped
• ¼ tsp turmeric powder
• 1 tsp cumin powder
• ½ tsp black pepper
• Salt to taste
• 1 tbsp olive oil
• 2 cups water, more as needed
• 2 tbsp lemon juice
• Toasted almonds:
• 1 tbsp chopped almonds, peeled
• 1 tbsp olive oil
• Pinch of pepper
• Salt to taste

Cooking Directions:

In a large pan, heat olive oil over medium flame. When it starts to simmer, add garlic. Cook until fragrant.

Then add ginger and cook for about 2-3 minutes.

Add onions and cook until translucent.

Add the chopped carrots, cumin powder, turmeric powder, black pepper and salt. Mix. Cook for 8-10 minutes or until the carrots begins to soften.

Add the boiled chickpea and pour water. Mix everything nicely. Bring it to a boil over medium heat.

Reduce the flame to low and cover with a lid. Allow it to simmer for 20-25 minutes or until the carrots are tender.

Turn the flame off and allow it to cool down.

Puree the soup in a blender until completely smooth. Reheat the soup in the same pan and stir in lemon juice.

To make the toasted almonds, heat olive oil on medium flame. Add peeled and chopped almonds, pepper and salt. Mix well and cook until it turns slightly golden.

Pour the soup in bowls. Garnish with a drizzle of olive oil, toasted almonds and black pepper if desired. Serve warm.

Creamy Carrot Soup

Silky smooth carrot soup is a delicious and nutritious meal for a weekday dinner. This soup is vegan, gluten-free and is filled with antioxidants.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Soup

Servings 4 people

Ingredients

  

• 2.5 cups carrots chopped
• 1 cup chickpea boiled
• 1 tbsp garlic finely chopped
• 2 tsp ginger finely chopped
• ½ cup onion chopped
• ¼ tsp turmeric powder
• 1 tsp cumin powder
• ½ tsp black pepper
• Salt to taste
• 1 tbsp olive oil
• 2 cups water more as needed
• 2 tbsp lemon juice

Toasted almonds:

• 1 tbsp chopped almonds peeled
• 1 tbsp olive oil
• Pinch of pepper
• Salt to taste

Instructions

 

• In a large pan, heat olive oil over medium flame. When it starts to simmer, add garlic. Cook until fragrant.
• Then add ginger and cook for about 2-3 minutes.
• Add onions and cook until translucent.
• Add the chopped carrots, cumin powder, turmeric powder, black pepper and salt. Mix. Cook for 8-10 minutes or until the carrots begins to soften.
• Add the boiled chickpea and pour water. Mix everything nicely. Bring it to a boil over medium heat.
• Reduce the flame to low and cover with a lid. Allow it to simmer for 20-25 minutes or until the carrots are tender.
• Turn the flame off and allow it to cool down.
• Puree the soup in a blender until completely smooth. Reheat the soup in the same pan and stir in lemon juice.
• To make the toasted almonds, heat olive oil on medium flame. Add peeled and chopped almonds, pepper and salt. Mix well and cook until it turns slightly golden.
• Pour the soup in bowls. Garnish with a drizzle of olive oil, toasted almonds and black pepper if desired. Serve warm.

Keyword Gluten-Free, Soup Recipes, Vegan

Want to save this recipe on your Pinterest board for later? Click here to pin this recipe.