Carrot Soup Recipe with Roasted Chickpeas

Carrot Soup Recipe with Roasted Chickpeas

Creamy but cream-less carrot soup topped with roasted chickpeas and greek yogurt.
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Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Lunch, Main Course, Soup
Cuisine American, Dairy Free, Gluten Free, vegan
Servings 4 servings


  • 2 tablespoons olive oil
  • 2 lbs carrots, sliced 1 inch thick
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon coriander
  • pinch red pepper flakes
  • 4 cups vegetable broth

garnishes (optional)

  • roasted chickpeas
  • greek yogurt, mixed with chopped herbs garlic and lemon juice*
  • parsley
  • za'ahtar


  • Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes.
  • Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.
  • Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Dollop each with greek yogurt, roasted chickpeas and za'ahtar.


*you can also just use plain greek yogurt but we like to spice ours up to serve with soups. We usually add whatever herbs we have on hand - parsley, mint, cilantro, dill and a big squeeze of lemon juice. For this soup the greek yogurt is good with lemon juice and chopped parsley.
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