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Coconut, Carrot and Chickpea Soup

Serves 4
Time 30 min
Coconut milk and garbanzo beans give this simple puréed carrot soup both body and unexpectedly rich flavor. Watch our how-to video.
Ingredients
  • 2 tablespoons coconut oil
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1 1/2 pound carrots coarsely chopped
  • 1 (15-ounce) can no-salt-added garbanzo beans (also called chickpeas) rinsed and drained
  • 1 (32-ounce) package low-sodium vegetable broth
  • 1/2 cup canned light coconut milk
  • 3/4 teaspoon fine sea salt
Method

In a large saucepot, heat coconut oil over medium heat until melted. Add onion and garlic and cook about 5 minutes or until tender, stirring occasionally. Stir in curry powder, cumin and ginger and cook 1 minute. Stir in carrots, beans, broth and 1 cup water and bring to a boil over medium-high heat.

Reduce heat to medium-low, cover, and simmer 20 to 25 minutes or until carrots and beans are very tender. Stir in coconut milk. Use an immersion blender to purée soup. Stir in salt. Alternatively, let the soup cool slightly and carefully purée in batches in a traditional blender.

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Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons coconut oil
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1 1/2 pound carrots coarsely chopped
  • 1 (15-ounce) can no-salt-added garbanzo beans (also called chickpeas) rinsed and drained
  • 1 (32-ounce) package low-sodium vegetable broth
  • 1/2 cup canned light coconut milk
  • 3/4 teaspoon fine sea salt