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Creamy Carrot Soup

Creamy Carrot Soup

Silky smooth carrot soup is a delicious and nutritious meal for a weekday dinner. This soup is vegan, gluten-free and is filled with antioxidants.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4 people
Course: Soup
Ingredients Method

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

Method
 

  1. In a large pan, heat olive oil over medium flame. When it starts to simmer, add garlic. Cook until fragrant.
  2. Then add ginger and cook for about 2-3 minutes.
  3. Add onions and cook until translucent.
  4. 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.
  5. Add the boiled chickpea and pour water. Mix everything nicely. Bring it to a boil over medium heat.
  6. Reduce the flame to low and cover with a lid. Allow it to simmer for 20-25 minutes or until the carrots are tender.
  7. Turn the flame off and allow it to cool down.
  8. Puree the soup in a blender until completely smooth. Reheat the soup in the same pan and stir in lemon juice.
  9. 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.
  10. Pour the soup in bowls. Garnish with a drizzle of olive oil, toasted almonds and black pepper if desired. Serve warm.