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Creamy Carrot Ginger Soup

A simple vegan soup packed with sweet carrots, warming Garam Masala, creamy coconut milk, and protein-packed chickpeas—comfort in a bowl.
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Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 8 people
Calories 140 kcal

Equipment

  • 1 Immersion blender for pureeing the soup
  • 1 Large soup pot for cooking on stovetop

Ingredients
  

Main Ingredients

  • 1 Tablespoon olive oil for sautéing
  • 2 medium onions peeled, roughly chopped
  • 3 cloves garlic peeled
  • 2 teaspoons Garam Masala
  • 2 lbs carrots peeled and chopped
  • 2 teaspoons minced fresh ginger
  • 4 cups vegetable stock
  • 1 19 oz can chickpeas rinsed and drained
  • 1 can coconut milk 400ml, well shaken
  • 2 teaspoons fine sea salt
  • 2 Tablespoons freshly-squeezed lemon juice
  • 1 Tablespoon pure maple syrup optional

Instructions
 

Cooking Instructions

  • Set a large pot over medium heat and pour in the olive oil. When it is warm, add the onions and cook for about 5 minutes until slightly translucent.
  • Add the garlic and cook for an additional 2 minutes.
  • Dust the Garam Masala over the onions and cook for 1 minute, stirring thoroughly.
  • Add the carrots, ginger, vegetable stock, and 1 cup water. Bring to a boil.
  • Reduce heat to medium-low, partially cover, and simmer for 15 minutes.
  • Add chickpeas and continue cooking for 10 more minutes, or until carrots are tender.
  • Working in batches, blend the soup with coconut milk until smooth.
  • Return soup to pot and stir in salt, lemon juice, and maple syrup if using.
  • Heat gently if needed and serve hot.

Notes

There’s no need for tidy cuts—everything gets puréed. Coconut milk can be omitted if desired. Soup freezes very well and makes over 2 Litres, ideal for batch cooking and freezing.