Carrot Ginger Soup With Roasted Chickpeas
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Trust me, you need a bowl of this carrot ginger soup in your life. The natural sweetness of carrots meets the zesty kick of ginger and the creaminess of coconut milk, creating a vibrant, velvety smooth soup that will be the highlight of your meals. Topped with crispy roasted chickpeas, it has that perfect balance of creamy and crunchy; definitely fall favorite material!
When it comes to creamy soups, potato soup is my go-to. But when cool weather rolls around, I like to cozy up our meals with carrot ginger soup. It’s easy to whip up and makes a pleasing light side to any meal, particularly seasonal fall and winter meals. It’s got a beautiful, vibrant color, too!
This easy, creamy soup makes the perfect starter for holiday gatherings, a hearty work-from-home lunch, or a cozy weeknight dinner. It’s light enough to enjoy alongside other dishes, yet satisfying on its own thanks to the tasty roasted chickpeas. Every spoonful is warm, velvety, and full of fall flavors that feel both comforting and refreshing.
Why You’ll Love This Recipe
- 5-minute prep
- Cozy fall flavors
- Delightful crunch: Roasted chickpeas add a hearty, crispy topping that makes the soup more filling and satisfying.
- Great anytime: Simple enough for a quick weeknight meal, but special enough for special occasions.
- Serves a crowd: A batch serves up to 6. Easily double or triple the recipe for bigger crowds.
- Meal-prep friendly: This soup stores beautifully, perfect for make-ahead lunches or dinners during busy weeks.
How to Make Carrot Ginger Soup
Carrot ginger soup takes just 35 minutes to make from start to finish. I make the roasted chickpeas ahead so they’re ready to add once the soup is done. I shared the recipe for the chickpeas below too so you can enjoy them anytime!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the soup
- Olive oil: I use a mild olive oil so it doesn’t overpower the carrots and ginger.
- Onion
- Garlic cloves
- Fresh ginger
- Carrots: Look for firm, medium-sized carrots with bright orange color. Younger carrots are sweeter. Keep in mind that the fresher the carrots, the sweeter and less “woody” your soup will taste.
- Chicken broth: Use low-sodium chicken broth so you have better control over seasoning.
- Salt and black pepper
- Coconut milk: I recommend using full-fat for a richer, creamier soup texture.
- Fresh cilantro: For garnish.
For the roasted chickpeas
- Chickpeas: Add protein, crunch, and a delicious flavor contrast to the creamy soup. I use cooked chickpeas for convenience.
- Extra-virgin olive oil
- Sea salt
- Paprika
Step-By-Step Instructions
To make carrot ginger soup, all you need to do is cook the onion and garlic, add the carrots and broth, puree the mixture, then add the coconut milk and garnishes. Making roasted chickpeas is even easier! Simply drizzle cooked chickpeas with oil, salt, and pepper, roast in the oven, then coat with paprika. Together, you get to enjoy a delicious side with creamy and crunchy goodness!
For the soup
Step 1: Cook the aromatics
Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic and ginger, cooking for 2 minutes or so until fragrant.
Step 2: Add the carrots
Add carrots and broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until carrots are tender.
Step 3: Puree
Carefully puree the soup with an immersion blender until smooth.
Alternatively to an immersion blender, transfer to a regular standing blender in batches and blend until creamy. Keep the lid cracked, just resting over the opening but not sealed so the heat can escape and not build up pressure in the container.
Step 4: Add coconut milk and garnishes
Stir in coconut milk before serving warm. Reserve a little to drizzle for garnish along with roasted chickpeas and fresh whole or minced cilantro leaves.
For the roasted chickpeas
Step 1: Prep the chickpeas
Preheat the oven to 425 F and line a large baking sheet with parchment paper.
Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
Step 2: Season
Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.
Step 3: Roast
Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are.
Step 4: Add paprika
Remove from the oven and, while the chickpeas are still warm, toss with pinches of paprika. Use immediately or store for later use.
Substitutions
No special grocery runs needed for this recipe. You probably already have everything you need in your kitchen, but if you prefer to use alternatives, here are my suggestions:
For the soup
- Olive oil: Avocado oil or butter.
- Onion: Shallots, leeks, or scallions.
- Garlic cloves: Garlic powder or roasted garlic.
- Fresh ginger: Ground ginger in a pinch.
- Chicken broth: Vegetable broth or water + bouillon.
- Coconut milk: Heavy cream, cashew cream, or unsweetened oat milk.
- Fresh cilantro: Parsley, basil, or mint.
For the roasted chickpeas
- Extra-virgin olive oil: Avocado oil, canola oil, or ghee.
- Paprika: Smoked paprika, chili powder, or curry powder.
Expert Tips
- Slice carrots evenly: Uniform slices cook at the same pace, which makes blending smoother and prevents gritty bits.
- Use part broth, part water: If using regular chicken broth, you can use half broth, half water so that the saltiness won’t overpower the sweetness of the carrots. A mix keeps flavors balanced and clean.
- Adjust consistency: If the soup feels too thick, add more broth for extra flavor rather than thinning with plain water.
- Double-batch the chickpeas: They’re so snackable you’ll eat half off the tray. Make extra so you still have enough for topping your soup.
- Add a spicy kick: Like your soup with a kick? Add a pinch of red pepper flakes or cayenne, or a drizzle of chili oil.
- Brighten at the end: Optional, but a squeeze of fresh lime or lemon just before serving lifts all the flavors and keeps the soup from tasting too heavy.
How to Store This Recipe
Store the cooled carrot ginger soup in an airtight container in the fridge for 4 to 5 days, or freeze for up to 1 month, leaving space for expansion. Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days. Re-crisp in a 375 F oven for 5 to 7 minutes if needed
To reheat the soup, warm gently on the stovetop, adding a splash of broth if it has thickened, and top with the chickpeas just before serving to keep their crunch.
What to Serve with Carrot Ginger Soup
Carrot ginger soup pairs beautifully with a variety of dishes. I enjoy it with a slice of crusty sourdough, a warm baguette, or any of my other favorite charcuterie board breads. Roasted garlic bread is also perfect for dipping into the creaminess, while a salad with leafy greens and a tangy vinaigrette provides a refreshing contrast.
For something heartier, serve it alongside a grilled cheese sandwich, ham and cheese sliders, or a wrap for a comforting lunch or light dinner. If you’d like extra protein, herb-crusted chicken, baked salmon, or baby back ribs complement the soup’s flavors without overpowering them.
More Easy Soup Recipes To Try
Creamy Carrot Ginger Soup Recipe
Ingredients
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 pound carrots peeled and sliced
- 3 cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup coconut milk reserving some for garnish
- 6 sprigs cilantro for garnish1 tablespoon olive oil
- 1 small onion diced
Instructions
For the soup
- Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic and ginger, cooking for 2 minutes or so until fragrant.
- Add carrots and broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until carrots are tender.
- Carefully puree the soup with an immersion blender until smooth.
- Stir in coconut milk before serving warm. Reserve a little to drizzle for garnish along with fresh whole or minced cilantro leaves.
For the roasted chickpeas
- Preheat the oven to 425 °F and line a large baking sheet with parchment paper. Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
- Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.
- Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are.
- Remove from the oven and, while the chickpeas are still warm, toss with pinches of paprika.
- Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.
Notes
- Slice carrots evenly so they cook at the same pace, which makes blending smoother and prevents gritty bits.
- If using regular chicken broth, you can use half broth, half water so that the saltiness won’t overpower the sweetness of the carrots.
- If the soup feels too thick, add more broth for extra flavor rather than thinning with plain water.
- The chickpeas are so snackable you’ll eat half off the tray. Make extra so you still have enough for topping your soup.
- Add a spicy kick to your soup with a pinch of red pepper flakes or cayenne, or a drizzle of chili oil.
- Optional, but a squeeze of fresh lime or lemon just before serving lifts all the flavors and keeps the soup from tasting too heavy.
