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carrot chickpea soup

Roasted Carrot and Chickpea Soup

 Roasted Carrot and Chickpea Soup is a vegan carrot ginger soup with coconut milk to add a touch of sweetness.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Soup
Cuisine American
Servings 8
Calories 73 kcal



  • 1 tablespoons olive oil
  • 2 lbs carrots peeled and washed
  • 1 onion medium, quartered
  • 4 garlic cloves
  • 1 14 oz chickpeas can, drained
  • 1 ginger 3-inch piece, fresh
  • 1 teaspoon cumin
  • 1 teaspoons salt
  • 1 cup vegetable broth more if you like a thiner soup
  • 1 14 oz coconut milk with cream can


  • Pre heat oven to 350 degrees
  • Peel carrots and slice into even pieces. Peel onion and quarter. Peel ginger and garlic
  • Rinse and drain chickpeas
  • Place carrots, onion, garlic, ginger, and chickpeas in a large roasting pan.
  • Drizzle 1 tablespoon olive oil over all the vegetables and cover with a lid.
  • Roast vegetables with lid on for 45 minutes in a 350 degree preheated oven.
  • Remove roasted vegetables from the oven.
  • Add roasted vegetables, vegetable broth, cumin, coconut cream milk, and salt in a blender. Blend on medium-high until smooth and creamy. Approximately 1 minute. Add more vegetable broth if you like a thinner soup.
  • Top with shredded coconut, diced green onions, or fresh Thai basil


Serving: 1cupCalories: 73kcalCarbohydrates: 13gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 488mgPotassium: 393mgFiber: 3gSugar: 6gVitamin A: 19007IUVitamin C: 8mgCalcium: 46mgIron: 1mg
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