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Carrot And Ginger Soup With Chickpeas - Recipe

Recipe contributed by Rakel Sigurdardottir

Rakel is a Nutritional & Health Consultant for Healthy Living.


  • 700 ml water
  • 3 tsp vegetable broth
  • 400 ml coconut milk
  • 3 large carrots, steamed
  • 200 g chickpeas
  • 1/2 red chili, diced.
  • 3 bulbs of garlic, diced
  • 2 cm fresh ginger root, diced
  • 1/2 red onion, diced
  • 1 tbsp coconut oil
  • 1 tsp lemon juice
  • Salt & pepper to taste
  • Diced fresh mint leaves mixed together with the rest in the end


    The carrots are steamed and put in a food processor (possibly with a bit of the water the carrots were steamed in) and blended thoroughly. Chili, garlic, ginger root, red onion and lemon juice are put in a pot together with the coconut oil, let simmer for 2 min. Then put the mixture in the food processor along with the carrots and make into a paste.

    Boil the water in a large pot along with the vegetable broth, stir the coconut milk in with the water and let simmer at a low temperature.

    The carrot mixture is put in the pot along with the chickpeas and stirred for 2 min.

    Use salt & fresh pepper to taste and possibly a bit of fresh, chopped mint leaves.

    Incredibly easy and economic soup that is quite nutritious.

    Served with home made Naan bread and yogurt sauce.

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