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

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Servings: 3 -4 servings
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion peeled and diced
  • 1 garlic clove minced or finely grated
  • 4 large carrots peeled and diced
  • 4 parsnips peeled and diced
  • 1 x400g 14oz tin chickpeas - half used in the topping
  • 1/2 tbsp grated fresh turmeric or 2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • pinch dried chilli flakes
  • 950 ml | 4 cups hot vegetable stock
  • I used two Kallo vegetable stock cubes
  • salt and freshly ground pepper
  • coriander cilantro leaves or carrot greens to garnish
  • <br>
  • <b>Spiced crispy chickpeas</b>
  • half the contents of the chickpea tin
  • 1/2 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/4 sweet paprika
  • pinch hot chilli powder
  • salt and freshly ground pepper

Instructions

  • 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.
  • 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.
  • Transfer the soup to a blender and process until smooth (be aware the turmeric might stain your blender) or use an imersion blender.
  • Taste and season with salt and pepper. Serve topped with the spiced crispy chickpeas and carrot greens or coriander as garnish.

Notes

If you aren't using fresh turmeric add some fresh grated ginger instead.