![](https://www.temptingtreat.com/wp-content/uploads/2019/04/1-2.jpg)
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.
![Creamy Carrot Soup](https://www.temptingtreat.com/wp-content/uploads/2019/04/3-2.jpg)
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:
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:
![Step 1](https://www.temptingtreat.com/wp-content/uploads/2019/04/IMG_1346.jpg)
In a large pan, heat olive oil over medium flame. When it starts to simmer, add garlic. Cook until fragrant.
![Step 2](https://www.temptingtreat.com/wp-content/uploads/2019/04/IMG_1348.jpg)
Then add ginger and cook for about 2-3 minutes.
![Step 3](https://www.temptingtreat.com/wp-content/uploads/2019/04/IMG_1349.jpg)
Add onions and cook until translucent.
![Step 4](https://www.temptingtreat.com/wp-content/uploads/2019/04/IMG_1350.jpg)
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.
![Step 5](https://www.temptingtreat.com/wp-content/uploads/2019/04/IMG_1352.jpg)
Add the boiled chickpea and pour water. Mix everything nicely. Bring it to a boil over medium heat.
![Step 6](https://www.temptingtreat.com/wp-content/uploads/2019/04/IMG_1353.jpg)
Reduce the flame to low and cover with a lid. Allow it to simmer for 20-25 minutes or until the carrots are tender.
![Step 7](https://www.temptingtreat.com/wp-content/uploads/2019/04/IMG_1356.jpg)
Turn the flame off and allow it to cool down.
![Step 8](https://www.temptingtreat.com/wp-content/uploads/2019/04/IMG_1357.jpg)
Puree the soup in a blender until completely smooth. Reheat the soup in the same pan and stir in lemon juice.
![Step 9](https://www.temptingtreat.com/wp-content/uploads/2019/04/IMG_1354.jpg)
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.
![Creamy Carrot Soup](https://www.temptingtreat.com/wp-content/uploads/2019/04/4-3.jpg)
Pour the soup in bowls. Garnish with a drizzle of olive oil, toasted almonds and black pepper if desired. Serve warm.
![Creamy Carrot Soup](https://www.temptingtreat.com/wp-content/uploads/2019/04/150.jpg)
Creamy Carrot 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
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.
Want to save this recipe on your Pinterest board for later? Click here to pin this recipe.
![Creamy Carrot Soup](https://www.temptingtreat.com/wp-content/uploads/2019/04/Carrot-Soup-1.jpg)
You May Also Like
![How To Make Dhaba Style Aloo Paratha](https://www.temptingtreat.com/wp-content/uploads/2020/09/F-500x380.jpg)
How To Make Dhaba Style Aloo Paratha
September 6, 2020![Red Sauce Maggi Recipe | How To Cook Maggi In a MUG In The Microwave](https://www.temptingtreat.com/wp-content/uploads/2022/02/DSC_1273-copy-500x380.jpg)
Red Sauce Maggi Recipe | How To Cook Maggi In Microwave
February 19, 2022![Microwave Mug Cake Filled With Mango Jam](https://www.temptingtreat.com/wp-content/uploads/2021/02/F-500x380.jpeg)