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Dutch Carrot Soup with Crunchy Chickpeas Recipes

written by Meg Thompson

vegetarian vegan gluten-free Recipes eatwell

Dutch Carrot Soup with Crunchy Chickpeas Recipe

Credit: Meg Thompson

Cultivators of the carrot, it seems only fitting to dedicate a Dutch style recipe to the humble but mighty orange root veg! I’ve added some pumpkin here for extra creaminess but it would work just as nicely as a pure carrot soup.

Serves: 3-4 

Ingredients

Method

  • 400g carrots, sliced lengthways
  • 300g pumpkin, peeled & chopped into small cubes
  • Olive oil
  • 1 tsp ground cumin
  • Pinch sea salt
  • 1 tbsp honey
  • 1 cup cooked chickpeas, rinsed & drained
  • ½ tsp sea salt
  • 1 onion, diced
  • 2 garlic cloves
  • 5 cups vegetable stock or broth
  • 2 tbsp tahini or yoghurt
  • Black pepper, to taste
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 tbsp sesame seeds
  • Fresh parsley, for serving
  1. Place carrots and pumpkin on baking tray, drizzle with olive oil, cumin and good pinch of sea salt and place in oven at 200°C for 15–20 mins or until vegies are beginning to caramelise. Remove from oven, drizzle with honey and set aside.
  2. Place chickpeas on another baking tray, drizzle with olive oil and sea salt and add to oven to cook for 30 mins or until nice and crispy.
  3. Meanwhile, add onion, garlic and olive oil to large saucepan and sauté until soft.
  4. Cut carrots roughly into smaller chunks and add to saucepan with pumpkin and vegetable stock, simmering for around 10 mins until vegies are tender.
  5. Add tahini or yoghurt and blend well using stick blender until smooth. Taste and add salt and black pepper as needed.
  6. Add cumin, coriander and sesame seeds to chickpeas, give them a stir around on tray and return to oven for last 5–10 mins of cooking time.
  7. Serve soup in serving bowls, sprinkle over crunchy chickpeas and parsley and enjoy.




  

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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