4 people
30 min. preperation
Joris Hendriks

Carrot soup with coconut and chickpeas


How to prepare it

  1. Heat a little bit of coconut oil in a large pot or soup pot. Fry the onion and garlic together with the turmeric for a couple of minutes.
  2. Meanwhile, slice the carrots.
  3. Put the carrot slices in the pan and add shortly thereafter the peeled tomatoes.
  4. Add enough water to cover the ingredients in the pan.
  5. Allow the soup to simmer until the carrot slices have become nice and tender.
  6. Meanwhile, prepare the chickpeas: place the chickpeas in a bowl and squeeze the lemon juice out over them. Add the seasoning to taste and mix well.
  7. Fry the marinated chickpeas briefly in a frying pan – you may want to add a little bit of coconut oil. Please note: keep stirring the chickpeas and make sure you only heat them up. You don’t want them to get burnt!
  8. Once the carrots in the soup are tender, blend the soup using a hand blender or food processor until smooth.
  9. Add the coconut milk and leave a very small amount aside to garnish. Stir in the coconut milk and make sure the soup is well-blended and heated through. Add salt and pepper to taste.
  10. Serve the soup with the remaining coconut milk, the seasoned chickpeas and some fresh coriander leaves.


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