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    Carrot and Garlic Soup With Roasted Chickpeas

    carrot and garlic soup

    Warm, comforting, and packed with flavour, this carrot and garlic soup with roasted chickpeas is the perfect bowl for a cosy night in. Sweet roasted carrots blend with deep caramelised flavours of garlic, while the roasted chickpeas add a golden crunch on top – a protein-rich garnish that makes every spoonful satisfying.

    Whether you serve it as a starter or a light meal, this soup brings both nourishment and depth of flavour to the table. You’ll want to add this soup to your winter essentials once you’ve tried it!

    HANDS-ON TIME 30 min | TOTAL TIME 1 hr 45 min | SERVES 4

    Print Recipe

    Carrot and Garlic Soup With Roasted Chickpeas

    Dinner
    Serves: 4
    Total Time: 1 hour 45 minutes

    Ingredients

    • For the carrot and garlic soup
    • 1 kg carrots, peeled and chopped 
    • 2 onions, chopped 
    • ¼ cup olive oil
    • 1 tsp cumin seeds
    • ¼  tsp dried chilli flakes
    • 1 bulb garlic, cut in half / halved
    • 1.5 litres water
    • ½ cup fresh coriander leaves
    • For the roasted chickpeas
    • ¼   cup tinned chickpeas, rinsed
    • 3 tsp za’atar spice

    Instructions

    1

    PREHEAT the oven to 200°C. Line two oven trays with baking paper.

    2

    DIVIDE the carrots and onions between the trays. Drizzle with 2 tbsp of the oil and sprinkle with cumin seeds and chilli flakes. Mix until evenly coated and season well. 

    3

    ROAST for 30 minutes. Remove from the oven and add garlic to a tray. Return the tray into the oven and roast for a further 15 minutes or until vegetables and garlic are tender.

    4

    MEANWHILE, place chickpeas on a shallow-sided oven tray and drizzle with remaining oil. Sprinkle with za’atar and toss to coat. Roast for 10 minutes or until fragrant and browned lightly.

    5

    SQUEEZE garlic from skins and discard skin. Transfer vegetables and garlic to a pot and add the water. Bring to the boil over high heat. Reduce heat and simmer, uncovered, for 10 minutes. Remove from the heat and allow to stand for 10 minutes.

    6

    BLEND soup until smooth, seasoning to taste.

    7

    SERVE soup topped with roasted chickpeas and coriander.

    Notes

    Tip from the team: Serving suggestion - top the soup off with a dollop of double cream yoghurt and some lemon zest for a tangy touch!

    Did you make this recipe? Tag us on Instagram @foodandhomesa!

    ALSO SEE: BEETROOT AND COCONUT SOUP WITH CRISP GINGER LENTILS

    Beetroot & coconut soup with crisp ginger lentils

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    Author

    Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.

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