Roasted carrot and chickpea soup

Roasted Carrot and Chickpea Soup


A smooth, sweet creamy soup full of wonderful flavor.



  • 2 tablespoons and 1 teaspoon olive oil
  • 2 lbs carrots peeled and washed
  • 1 small onion, quartered
  • 1 bulb garlic
  • 1 14 oz can chickpeas, drained
  • 3/4 teaspoon cumin
  • 2 teaspoons salt
  • 4 cups chicken broth
  • 2/3 cup heavy whipping cream
  • Ranch flavor sour cream for garnish
  • Pinch of red pepper flakes


  1. Pre heat oven to 350 degrees
  2. Place carrots, onion and chickpeas in a large roasting pan.
  3. Drizzle 2 tablespoons olive oil over all
  4. Cut the top 1/4 of a garlic bulb off and discard. Place the bulb in aluminum foil, drizzle with a teaspoon olive oil, wrap tight and place in pan.
  5. Roast vegetables with lid on for 45 minutes in a 350 degree preheated oven.
  6. Remove roasted vegetables from oven. Carefully open foil. Break cloves apart, then pinch each one from the bottom so the roasted garlic falls into the pot of roasted vegetables.
  7. Add chicken broth, cumin, and salt
  8. Mix well with a hand held stick mixer until creamy and smooth.
  9. Add whipping cream and rewarm slightly for 5 minutes being sure not to scorch soup.
  10. Top with a dollop of ranch flavor sour cream and a pinch of red pepper flakes

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