Now Accepting New Nutrition & Movement Clients

Online and in-person appointments are available
Coconut Carrot Ginger Soup

Coconut Carrot & Ginger Soup With Roasted Chickpeas

As the leaves continue their annual colour display, and temperatures continue to drop, it always makes me crave a warm bowl of hearty soup. This coconut carrot and ginger soup is loaded with flavour and has a wonderfully creamy texture. It is an excellent source of vitamin A, fibre, iron, and vitamin C.

I like to make soups on the weekends and use the leftovers for simple grab and go lunches throughout the week. Top it off with some roasted chickpeas and a drizzle of olive oil and you’ve got a soup to rival any restaurant for a fraction of the cost.

Ingredients

Serves 4

  • 1 white onion (diced)
  • 3 cloves garlic (minced)
  • 2 tbsp ginger (minced)
  • 1 tsp cumin
  • 1 tsp coriander
  • 5 carrots (peeled and chopped, approx. 7 large carrots)
  • 2 cups organic vegetable broth
  • 1 can coconut milk
  • 1 can or 2 cups of chickpeas (rinsed if canned)
  • 1 tbsp olive oil
  • 1 tsp paprika

Instructions

  • Rinse/cook your chickpeas and pat dry.
  • In a bowl, toss the chickpeas in olive oil and paprika then place on a pan lined with parchment paper. Bake at 400°C for 20 minutes or until crispy.
  • While they are cooking, in a large pot, cook the onion and garlic in either 2 tsp of olive oil, vegetable stock or water for 3-4 minutes until soft and fragrant.
  • Add the ginger, carrot and spices, stir to combine and cook for another few minutes. Add a little splash of vegetable broth if the pot starts to dry out.
  • Add the coconut milk and vegetable broth and let simmer lightly, uncovered for about 20-25 minutes or until the carrots are cooked through.
  • Use an immersion blender right in the pot or transfer the soup to a blender and blend until smooth and creamy.
  • Season with salt and pepper, if desired.
  • Serve right away with 1/2 cup of roasted chickpeas per bowl, and a drizzle of olive oil. You can also top with fresh cilantro and a squeeze of fresh lime juice, or for some added heat add a few dashes of your favourite hot sauce. Store leftovers in the fridge for up to 5 days. Can be frozen up to 3 months.
Kyle Young R.H.N.

Kyle Young R.H.N.

Registered Holistic Nutritionist, Canfitpro Personal Training Specialist, Level 2 Movnat Instructor, Yoga Instructor
Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on email
Email

Are you ready to change how you feel every day? Let’s work together.

If you’ve decided to take action towards feeling better, the good news is that you’ve already taken the hardest step. I’m excited to help you build on that momentum and help you along the path towards your wellness goals. Using my four pillar approach I’m confident that I can help you eat, move and feel better.

Get My Monthly Picks

Receive a monthly email about things that I think will help you eat, move and feel better: books, podcasts, articles, recipes, workouts, supplement recommendations and more.

DISCLAIMER: The content in this website is not intended to constitute or be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your doctor or other qualified health care provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read in this website.