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Hearty Carrot & Chickpea Soup

Hearty Carrot & Chickpea Soup

By: Sammy Jones

Bursting with flavours and textures, this soup is not only budget-friendly, it’s nutritious and incredibly satisfying.



Prep time

Cook time



  • 650g carrots, peeled & chopped
  • 1 onion, finely chopped
  • 2 tsp garlic, minced
  • 1 tbsp olive oil
  • 400g tin chickpeas, drained & rinsed
  • 4 cups vegetable stock
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp dried thyme
  • Salt & pepper, to taste
  • ½ cup coconut milk (optional)
  • Fresh parsley or coriander, to garnish


  • Heat olive oil in a large pot over medium-high heat.
  • Add the onion and minced garlic and sauté until onion is translucent and aromatic.
  • Add the carrots to the pot and cook for a few mins, stirring occasionally.
  • Add the chickpeas, ground cumin, ground coriander, dried thyme, salt and pepper and stir well to combine.
  • Pour in the vegetable stock and bring to the boil. Reduce heat to low, cover the pot and let simmer for 20-25 mins or until the carrots are tender.
  • Remove pot from heat and allow soup to cool slightly. In batches, transfer soup to a blender and blitz until smooth and creamy. If desired, stir in coconut milk and adjust seasoning accordingly.
  • Return the pot to medium-low heat and let soup simmer for 5 mins while stirring occasionally.
  • Once heated, ladle the soup into bowls. Garnish with fresh parsley or coriander leaves and serve.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Sammy Jones

Sammy Jones

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