Curried Carrot Soup with Maple Roasted Chickpeas

This recipe is forever adaptable so please don’t feel limited by the ingredients and instructions listed below. Feel free to substitute some coconut milk for the broth or swap out whatever herbs you have on hand or toss the chickpeas in whatever spices you are craving at that moment. This soup is never the same for me because I always switch it up to fulfill my cravings at the time. As long as the soup is flavorful and the chickpeas are crispy then it’s probably going to be pretty darn delicious.


  • 1 onion, diced
  • 2 Tbsp pumpkin seeds
  • 1 bunch of herbs tied together with string (used 3 spring of thyme, 1 sprig rosemary, and a bay leaf)
  • 6 cup vegetable broth (or water)
  • 1 tsp curry powder
  • 0.5 tsp cumin seeds
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • A bunch of carrots (about 3 cups), stemmed removed and diced
  • 3 garlic cloves, peeled and lightly crushed
  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  2. Heat the olive oil and butter over medium heat in  a large saucepan. Add the onions and carrots with a pinch of salt and let cook for five minutes. Next, add the garlic, cumin, and curry powder and continue to cook for another two minutes. Pour in the vegetable stock (or water) and bundle of spices and bring to a boil. Once boiling, lower to a simmer and leave it alone to cook slowly for thirty minutes.
  3. Once soup has simmered, remove from heat and puree using a hand blender. Return to heat and let it cook for five minutes more while you check the flavor. Add a little olive oil, salt, or lemon juice depending on what it needs.
  4. Serve with chickpeas, pumpkin seeds, and a sprinkle of black pepper.


  • 1 tsp cinnamon
  • 2 Tbsp oil (used peanut but you can use vegetable, grapeseed, etc)
  • 1 15 ounce can of chickpeas, drained and rinsed
  • 1 Tbsp maple syrup
  1. Combine all the roasted chickpea ingredients together and spread in one layer on a baking sheet. Set aside.
  2. Place the chickpeas in the preheated oven and let roast for 40-45 minutes (shaking them around every 10 minutes to ensure they don’t burn). Once crispy, remove from oven and let cool.

For the full post, visit Vegetarian Ventures.