Spiced Carrot Soup

This Spiced Carrot Soup is simple to make but anything but ordinary thanks to the fresh turmeric. Top with crispy spicy chickpeas for a satisfying lunch. Vegan, gluten free and Slimming Friendly!

You will also love my Vegan Spinach Soup

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Spiced Carrot Soup

I got some fresh turmeric a few weeks ago and it had been shoved to the back of the fridge, totally neglected, until I finally made good use of it in this delicious vegan carrot soup.

If you have never used fresh turmeric before then a) you should, it is amazing and b) it stains like the devil. I was pleasantly surprised by how much more intense the taste is compared to ground turmeric powder.

Initially I intended to add tahini to the soup, but the turmeric and sweetness of the carrots and parsnips had infused it with such intensity of flavour that I left it out in the end.

If you happen to find carrots with their frothy green tops then you can use them as herb garnish – if not then fresh coriander (cilantro) will step in quite nicely.

Serve with my delicious (and super easy!) Overnight Sourdough or some crusty No Knead Bread.

Slimming Friendly Soup FTW!

This has got to be my new favourite soup it is so velvety, warming and filling – and FREE on Slimming World! It makes for such a great Slimming Lunch – though you would need to skip crispy chickpeas or cook them in an Air Fryer to avoid the extra calories.

This carrot soup will keep in the fridge for a couple of days, or you can easily freeze it so you always have a healthy meal on standby. It will keep for up to three months in the freezer, simply thaw and heat until piping hot before serving.

Carrot Soup in a Soup Maker

If you happen to have a Soup Maker then this recipe is a doddle! Simply add all the ingredients to this ingenious gadget and select the “Smooth” option. Make sure to only fill to the maximum line indicated!

HAVE YOU MADE MY SPICED CARROT SOUP RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Spiced Carrot Soup

Lucy Parissi | Supergolden Bakes

This vegan spiced carrot, parsnip and chickpea soup is simple to make but anything but ordinary thanks to the fresh turmeric. Top with crispy spicy chickpeas for a satisfying lunch.

5 from 2 votes

Print Rate

Course: Soup

Cuisine: Continental

Keyword: Slimming World Carrot Soup, Spiced Carrot Soup, Vegan Carrot Soup

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 small servings

Calories: 379kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 tbsp olive oil or use cooking spray
• ▢ 1 yellow onion peeled and diced
• ▢ 1 garlic clove minced or finely grated
• ▢ 4 large carrots peeled and diced
• ▢ 4 parsnips peeled and diced
• ▢ 400 g (14 oz) tinned chickpeas divided (half used in garnish)
• ▢ ½ tbsp grated fresh turmeric or 2 tsp ground turmeric
• ▢ ½ tsp ground cumin
• ▢ ¼ tsp ground cinnamon
• ▢ pinch dried chilli flakes
• ▢ 950 ml (4 cups) hot vegetable stock
• ▢ salt and freshly ground pepper
• ▢ coriander (cilantro) carrot greens to garnish

Spiced crispy chickpeas

• ▢ half the contents of the chickpea tin
• ▢ ½ tbsp olive oil
• ▢ ½ tsp ground cumin
• ▢ ¼ sweet paprika
• ▢ pinch hot chilli powder
• ▢ salt and freshly ground pepper

Instructions

Make the Crispy Chickpeas

• Drain the chickpeas (reserving the water for use in other recipes). Toss half with the spices for the spicy crispy chickpeas and season with salt and pepper.
• Heat the oil in a small pan and fry the chickpeas over high heat until they become crisp and almost start to pop. Set aside.

Make the Carrot Soup

• Heat the olive oil in a large pot and fry the onions garlic for 5 minutes over medium-low heat.
• Add the grated turmeric, spices and the chopped carrots and parsnips. Continue to cook for another 5 minutes.
• Stir in the remaining chickpeas and add the stock. Bring to a simmer and partially cover the pot. Continue to cook for 20 minutes or until the vegetables are fork tender.
• Use an immersion blender and process until smooth.
• Taste and season with salt and pepper. Serve topped with the spiced crispy chickpeas and carrot greens or coriander as garnish.

Notes

To make in a soup maker simply add the ingredients to the machine, making sure to only fill to the maximum line indicated. Select the “Smooth” Soup option and sit back!

Nutritional Info

Calories: 379kcal | Carbohydrates: 69g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 1020mg | Potassium: 1130mg | Fiber: 18g | Sugar: 18g | Vitamin A: 10754IU | Vitamin C: 34mg | Calcium: 131mg | Iron: 5mg

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