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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.
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Soup
Servings 4 people


  • 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


  • 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.
Keyword Gluten-Free, Soup Recipes, Vegan