Spiced Chickpea & Carrot Soup with Cumin and Lemon

Method

For the roasted spicy chickpea topping. Preheat oven to 200°c/400°F/Gas Mark 6.

For the soup, chop the onions, garlic, chilli pepper and carrots. Add the onion to a large pan with 7 tablespoons of olive oil. Bring the heat up slowly and fry until soft, approx. 10 mins, taking care not to brown.

Meanwhile -If making the topping, mix the oil, chilli powder, and sea salt together and coat the chickpeas. Place in a baking dish/tray and bake in the oven (top middle shelf) for 30 minutes until crunchy and crisp. Set aside.

Back to the soup -to the cooked onion, add the garlic and chilli pepper and cook for a further 5 mins, stirring frequently. Add the cumin, continue to stir, and cook for a further minute.

Next, add the chopped carrots and stock. Bring up to the boil and then reduce heat slightly and cook for 10–12 mins until the carrots are tender. Add the cooked chickpeas and lemon zest. Blend the soup either with an immersion blender or pour into a blender (taking care with the hot liquid). Add the plant-based milk until you have your preferred consistency. You can also leave to cool before blending.

Blitz until smooth. Season to taste with sea salt and if preferred add up to 1 tbs of maple syrup for extra sweetness. Serve hot, topped with roasted spicy chickpeas and a drizzle of olive oil. Can be stored in the fridge for several days.

A spicy chickpea & carrot soup that’s rich, warming, and 100% natural.

*All of our recipes are tested in the Against the Grain kitchen and oven. Baking times can vary, especially depending on your specific oven and its size. The times are an estimate only. Everyone’s kitchen tools are also a little different. Prep time may take longer or shorter than listed due to the type of equipment used*