Carrot Coconut Ginger Soup with Crispy Chickpeas [Gluten-Free + Vegan]

There’s a vegan restaurant a few blocks away from me called Seed + Salt. I was meeting my friend Kristine for lunch there a couple weeks ago (#marinagirls forever) and even though I’m not a soup person, their Carrot Coconut Soup sounded delicious and I ordered it. Long story short, I have had that carrot coconut soup on my mind ever since.

Carrot Coconut Ginger Soup | Almost Getting it Together

I’ve strangely been craving a lot of soup lately. There’s a Thai Chicken soup at work that is allegedly very good, I was craving lentil soup (recipe coming soon) the week after that and then this soup just spoke to me. I blame it on the weather. The past few weeks have been the coldest it’s been since I’ve moved to San Francisco.

This soup is also great because I’ve been trying to eat way more plant-based lately. I’m going through a phase where I’m just kind of not that into meat and it’s such a pain to cook anyway. I’m feeling better without it in my diet and figuring out how to get protein in other ways. Also, not running 40 miles a week means you kind of don’t need as much protein as you used to… womp womp.

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I’m not saying that I’m not going to eat meat but I’m probably just not going to buy it and cook it for myself for a while. Also, looking to lower my grocery bill because SoulCycle is eating up my budget. But, my PT’s cute assistant told me “You can’t put a price on good health” and we all know if an attractive guy tells me something, I probably do it (aka the fact I moved to Hong Kong at 19 was partly because my advisor was hot and told me I should).

Not to totally diverge on this soup and bore you all to death, but I’m an almond milk latte in and aside from a glass of wine, that’s when I do my best writing/thinking so here’s a thought — isn’t the power of doing something to impress someone kind of crazy? The number of times I have made a boy go on a run he totally can’t handle, clean up his diet or do something out of their comfort zone (minus move to San Francisco, but that’s a story for another day) is unreal. I really need to harness that power more often. It’s like Kanye West wrote Kanye’s Workout Plan for the guys I seem to attract.

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5.0 from 1 reviews
Carrot Coconut Ginger Soup with Crispy Chickpeas [Vegan, Gluten Free]
 
Prep time
Cook time
Total time
 
Carrot Coconut Ginger Soup with Crispy Chickpeas is the vegan and gluten-free way to stay warm this winter. Detox from heavy holiday foods with this soup.
Author:
Recipe type: Dinner, Lunch
Cuisine: Gluten Free, Vegan
Serves: 4 servings
Ingredients
Soup
  • 4 cups carrots, chopped
  • 1 onion, sliced into half-moons
  • 2 cups vegetable broth
  • 1 can light coconut milk
  • 1 tbsp coconut oil
  • 1 tbsp curry powder
  • ½ tbsp fresh ginger
  • ½ tsp paprika
  • ¼ tsp crushed red pepper flakes
  • salt + pepper
  • Cilantro to garnish (optional, but encouraged)
Chickpeas
  • 1 15 oz can chickpeas, drained, rinsed and patted dry (or 1 cup freshly cooked chickpeas)
  • ½ tbsp olive oil
  • ¼ tsp paprika
  • salt + pepper
Instructions
Soup
  1. Pre-heat oven to 425F.
  2. Line a baking tray with a Silpat or non-stick aluminum foil. Place carrots on baking tray and spray with coconut oil and sprinkle with paprika, salt and pepper.
  3. Bake carrots for 30 minutes or until they are soft and begin to brown.
  4. When carrots are finished roasting, melt coconut oil in a large soup pan.
  5. Place onion in soup pan and saute until soft and fragrant, about 5 minutes, stirring occasionally.
  6. Add carrots and continue cooking with onions for another 15 minutes, or until soft.
  7. Add vegetable broth, coconut milk, curry powder, ginger, crushed red pepper flakes and salt and pepper to taste. Bring to a boil then let simmer, covered, for 20-30 minutes.
  8. Remove soup from heat and let cool slightly. Once cooled, pour into a high-powered blender and blend until smooth. Alternatively, you can use an immersion blender.
  9. Pour soup into bowls and garnish with cilantro and crispy chickpeas
    .
Chickpeas
  1. Preheat oven to 450F.
  2. Place chickpeas on a Silpat lined baking sheet (or line with non-stick aluminum foil).
  3. Toss chickpeas with olive oil, paprika, salt and pepper.
  4. Place in oven and bake until hard and crispy, about 30-40 minutes, stirring occasionally.
Nutrition Information
Serving size: 1½ cups Calories: 175 Fat: 10 g Saturated fat: 8 g Carbohydrates: 18 g Sugar: 9 g Sodium: 159 mg Fiber: 4 g Protein: 3 g

Nutrition information is for soup without crispy chickpeas.

If you’re looking for more Meatless Monday recipes, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.

Chat with me:
Soup person — yes or no? (I just figured out how to make an em dash on my Mac keyboard so watch me totally abuse it now.) What’s the most ridiculous thing you’ve done because someone attractive told you should? Also, leave me more soup recipes I should make in the comments, please!

12 comments on “Carrot Coconut Ginger Soup with Crispy Chickpeas [Gluten-Free + Vegan]

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Susie @ SuzLyfe on December 7, 2015 6:49 am

Well doesn’t this sound lovely! I love the idea of the carrot and coconut, and I happen to have a languishing can of coconut milk in my cabinets. I too am trying to figure out my diet not that I’m going to be sitting on my biscuit for the next 2 weeks at the very least. BLARG
Susie @ SuzLyfe recently posted…Making the Most of My Weekend Post MRI Results ShockMy Profile

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Kelsie on December 7, 2015 11:37 am

This looks so yummy- makes me want to sit down and make a bowl right now! Thanks for sharing!
Kelsie recently posted…Meaningful Gift Ideas for Anyone on Your ListMy Profile

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Heidi Kokborg on December 7, 2015 12:10 pm

Oh wow! This soup looks amazing. I am going to make it this week! Thank you so much for sharing this wonderful soup :)

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rachel@ Athletic Avocado on December 7, 2015 12:12 pm

I know how amazing the carrot and ginger combo is and I can only imagine how much more amazing it is with coconut! I love the addition of crispy chickpeas instead of croutons, yum!
rachel@ Athletic Avocado recently posted…Peppermint Patty Oatmeal {GF + Vegan option!}My Profile

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Jodi @ The Average RD on December 7, 2015 1:21 pm

I adore soup. This looks like a great recipe to try next. Thanks for sharing!

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Sola on December 7, 2015 2:41 pm

I absolutely can not wait to try this recipe. This winter I’m trying to learn how to make at least 5 more homemade soups and I think this just jumped the list.
Sola recently posted…Taking on The TurtleneckMy Profile

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Rebecca @ Strength and Sunshine on December 7, 2015 4:15 pm

Soup and TOPPING perfection my dear ;) Yum!!
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Deborah @ Confessions of a Mother Runner on December 7, 2015 4:53 pm

I have been obsessed with soups lately! This looks fabulously yummy thanks for linking up with us on Meatless Monday
Deborah @ Confessions of a Mother Runner recently posted…Ratatouille Soup-Meatless MondayMy Profile

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Jenn Corter on December 7, 2015 8:25 pm

Oh my gosh, I think that my husband would go nuts over this recipe! I am going to have to show it to him! Thanks for sharing!
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Melissa Deason on December 7, 2015 11:11 pm

I love ANYTHING that has chickpeas! It looks so good- I’ll need to put all the ingredients on my shopping list for next week but I am going to have to try this! Yum!

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Amanda @ .running with spoons. on December 8, 2015 8:50 am

I love soup, but I’m always too lazy to make it :lol: That and I always forget how much I like it until I have some [that someone else makes] and think to myself, “dang… I should eat this more often.”
Amanda @ .running with spoons. recently posted…grain free snickerdoodles {paleo & vegan}My Profile

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Lynda@fitnessmomwinecountry on December 8, 2015 9:23 am

I have made something very similar. Yes and yes to soup, always, every season no matter what. We just made a homemade french onion soup over the weekend. :)
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