Roast Carrot and Chickpea Soup
Prep time
Cook time
Total time
Serves: 2-3
  • 500g carrots, peeled and roughly cut into chunks
  • 4 cloves garlic, still in their skin
  • 1 (400g) can chickpeas
  • splash of olive oil
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • ¼ tsp paprika
  • 600ml stock (from powder is fine)
  • generous squeeze of lemon juice
  • salt and pepper to taste
  • buffalo curd or greek yoghurt, to serve (optional)
  • chopped parsley, to serve
  1. Preheat oven to 180C.
  2. Drain the chickpeas and save the liquid for vegan meringue (more on that later). Reserve approximately two thirds of the chickpeas for the soup.
  3. Get a large baking tray - put carrots and garlic cloves to one side and a handful of chickpeas on the other. Splash some olive oil on then sprinkle coriander, cumin and paprika on top of both the carrots and chickpeas.
  4. Bake for approximately 25-30 minutes until carrots are cooked through. If the chickpeas aren't quite crunchy yet, return to the oven for 5 more minutes.
  5. Put the carrots and garlic into a blender, making sure to squeeze the garlic out of their skins. Add the reserved chickpeas and stock and blend until smooth. Add more water if you prefer a thinner consistency of soup.
  6. Season with a generous squeeze of lemon juice, salt and pepper to taste.
  7. Top with a swirl of buffalo curd, toasted chickpeas, parsley and a splash of olive oil.
Recipe by A Kitchen Cat at