Creamy Carrot and Chickpeas Soup with crispy Chickpeas Croutons

Creamy soup without the cream! This creamy spiced carrot soup recipe is thickened with chickpeas and topped with crispy chickpea croutons.It gives comfort with every sip!

Comfort in a bowl! This creamy soup recipe is easy to make and so delicious.It has the warmth of any creamy soup but dairy free. They’ll save you a load of calories while maintaining the velvety mouth feel of cream-filled soups. Plus, you’ll be able to make vegan soups with very little effort and without obscure ingredients. I used to make this soup thick without adding any cream or milk.

This creamy carrot and chickpeas soup is made in a breeze. It’s topped with some crispy chickpea croutons for a healthy spring dinner recipe that is naturally vegan and gluten-free.

Sometimes, a comforting bowl of soup is all you need. Serve it as an appetizer or light lunch/dinner.

Creamy Carrot and Chickpeas Soup with crispy Chickpeas Croutons RECIPE

Ingredients:

3 tsp olive oil
1/2 onion,finely chopped
3 carrots, chopped (about 2 cups )
3 garlic cloves, minced
1 inch ginger, grated
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp cinnamon powder
1/8 tsp pepper
1/2 tsp sea salt
1 cups vegetable broth
1 cup cooked chickpeas

Chickpeas Croutons:
1/2 cup cooked chickpeas
1/2 cumin powder
1/2 red chilli powder
salt as per taste
1 tsp olive oil

Garnish:
1/2 tsp chilli flakes
corainder leaves

Instructions:

For chickpeas croutons:

1. Preheat the oven to 400C.
2. Mix the cooked chickpeas with oil,spices and salt. And bake for 15 mins.

Soup:

1. Heat a large saucepan over medium heat,add olive oil.
2. Add the onions,garlic,ginger and cook until tender and translucent.Then stir in the carrots and cook for 3 minutes.
3. Add in the cumin, coriander, cinnamon, pepper and salt. Cook for 1 minute.
4. Stir in the vegetable broth and chickpeas. Bring to a boil and then simmer until the carrots are very tender, about 30 minutes.
5. Allow the soup to cool down before blending into smooth puree. Transfer to the saucepan to reheat.
6. Serve with roasted chickpeas,chilli flakes and coriander leaves.

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