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Chickpea and Carrot Soup - Perfect Soup for winter

Updated on December 23, 2019
Shwetha raashi profile image

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Chickpea and Carrot Soup

Warm soup during winter is heavenly. Chickpea and carrot soup is very simple to prepare and good for health. You can make this soup with very little effort and few ingredients. Flavorsome soup which thickened with chickpeas. The nutty, slightly sweet taste and creamy texture of chickpeas makes this soup awesome. Screams comforts in every bite and most satisfying soup.

Carrots are good for eyesight. They protect us from sight problems which are caused by deficiency of vitamin A. High in fiber content also. Chickpeas are good source of proteins. These two ingredients makes this soup healthier.

Chickpea And Carrot Soup
Chickpea And Carrot Soup

Cook Time

Prep time: 5 min
Cook time: 25 min
Ready in: 30 min
Yields: Serves 3 people 1/2 cup of chickpea

Ingredients

  • 1/2 cup chickpeas, soaked for 5-6 hours or overnight
  • 1-2 carrots, medium sized, peeled and roughly chopped
  • 8-10 almonds
  • 7-8 cashews
  • 1 teaspoon kasuri methi or celery leaves or water cress
  • 5-6 garlic, peeled
  • 1-2 teaspoons butter, homemade or store brought
  • salt as required
  • 1-2 teaspoon pepper powder, or as required
  • 1 cup water, or as required
  • 1-2 teaspoons maggi masala
  • 2-3 teaspoons fresh cream, to garnish

Instructions

  1. Soak 1/2 cup of chickpeas in enough water for about 5-6 hours or overnight.
  2. Cut off the ends of carrot, peel and roughly chop, peel skin of garlic and keep aside.
  3. Melt 1-2 teaspoons of butter in a pan over a medium heat. (I used home made, you can use store brought too). Add peeled garlic and fry till brown.
  4. Add carrots and saute for about 1-2 minutes in medium flame until slightly softened.
  5. To this add cashews, almonds and kasuri methi ( you can use celery leaves or water cress instead of kasuri methi), fry till nuts begin to brown.
  6. Now add soaked and drained chickpeas, saute and cook in medium to low flame for 5-6 minutes or till both carrots and chickpeas are tender.
  7. Add required amount of salt. Mix well and turn off the flame. Let it cool down.
  8. After cooling down grind this mixture to a fine paste ( if you want your soup to have small pieces of ingredients i.e nuts, chickpeas and carrots, then roughly grind this mixture). Add some water if required.
  9. Take this ground paste to a pan or pot, add water and let it comes to boil.
  10. Now add 1-2 teaspoons of maggi masala (maggi masala-e-magic) and pepper powder, boil for a minute and switch off.
  11. Garnish with fresh cream, pepper powder and fried chickpeas ( if using). Serve hot.

Pictorial

Take about 1/2 cup of chickpeas in a vessel.
Take about 1/2 cup of chickpeas in a vessel.
Add water and soak for about 5-6 hours or overnight.  Add generous amount of water as chickpeas absorb water and double or triple in size.
Add water and soak for about 5-6 hours or overnight. Add generous amount of water as chickpeas absorb water and double or triple in size.
Drain water and keep aside.
Drain water and keep aside.
Chop off the ends, peel and roughly chop carrots. Keep aside.
Chop off the ends, peel and roughly chop carrots. Keep aside.
Peel the skin of garlic and keep aside.
Peel the skin of garlic and keep aside.
In a pan melt 1-2 teaspoons of butter. (I used home made butter. You can use store brought too).
In a pan melt 1-2 teaspoons of butter. (I used home made butter. You can use store brought too).
To this add peeled garlic, fry till brown.
To this add peeled garlic, fry till brown.
To this add chopped carrot and fry till it turns slightly soft. ( For about 2-3 minutes).
To this add chopped carrot and fry till it turns slightly soft. ( For about 2-3 minutes).
To this add cashews, almonds and kasuri methi ( instead of kasuri methi you can use celery leaves or water cress).
To this add cashews, almonds and kasuri methi ( instead of kasuri methi you can use celery leaves or water cress).
Fry in medium flame for 2-3 minutes or till nuts begins to brown.
Fry in medium flame for 2-3 minutes or till nuts begins to brown.
To this mixture add drained chickpeas.
To this mixture add drained chickpeas.
Mix and cook in medium to low flame till both carrots and chickpeas are tender.
Mix and cook in medium to low flame till both carrots and chickpeas are tender.
Add salt and mix everything properly. Switch off the flame and let it cool down.
Add salt and mix everything properly. Switch off the flame and let it cool down.
After cooling down transfer it to the mixer jar.
After cooling down transfer it to the mixer jar.
Grind to fine paste adding little water.  ( You can coarsely grind too if you want to get those flavorsome nuts and other ingredients used in your soup).
Grind to fine paste adding little water. ( You can coarsely grind too if you want to get those flavorsome nuts and other ingredients used in your soup).
Transfer this ground paste to vessel or pot.
Transfer this ground paste to vessel or pot.
Add required amount of water to get the consistency of soup. Let it boil in medium flame.
Add required amount of water to get the consistency of soup. Let it boil in medium flame.
Add 1-2 teaspoons of maggi masala (masala-e-magic).
Add 1-2 teaspoons of maggi masala (masala-e-magic).
Add 1-2 teaspons of pepper powder too. ( or as required).
Add 1-2 teaspons of pepper powder too. ( or as required).
Boil for 1-2 minutes and switch off.
Boil for 1-2 minutes and switch off.
Garnish with fresh cream and serve hot. ( You can keep aside some roasted chickpeas and used for garnishing).
Garnish with fresh cream and serve hot. ( You can keep aside some roasted chickpeas and used for garnishing).

More about the recipe

  1. You can use grated paneer to garnish. You can finish it with coconut milk than cream if you are concerned about diary.
  2. You can keep aside some roasted chickpeas and can be used in garnishing.
  3. I have soaked chickpeas for 6 hours and used in this recipe. You can use canned chickpeas too.
  4. Long soaking makes it more easy to cook chickpeas.
  5. I used plain water for this soup. You can use vegetable broth too.
  6. You can first cook chickpeas, fry and then use in this soup.
  7. You can add more spice powder like red chili powder, cumin powder etc. to make your soup more spicy.
  8. White or black pepper powder can be used.

Nutrition Facts
Serving size: 1
Calories 167
Calories from Fat45
% Daily Value *
Fat 5 g8%
Saturated fat 1 g5%
Carbohydrates 32 g11%
Sugar 8 g
Fiber 7 g28%
Protein 5 g10%
Sodium 1379 mg57%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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Comments

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    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      5 months ago from Bengaluru

      Thanks for the information dear. Updated same in my recipe. Keep supporting.

    • Peggy W profile image

      Peggy Woods 

      5 months ago from Houston, Texas

      This sounds delicious and nutritious. I was unfamiliar with kasuri methi as an ingredient. After looking it up, a substitute for it could be a tablespoon of fresh celery leaves or watercress for each teaspoon of dried kasuri methi according to the website called Gourmet Sleuth. Will pin this to my soups board.

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