Roasted carrot soup with chickpeas and peanut butter

Carrot soup might not sound appealing, but what about roasted carrots, with a sweet, smokey, turmeric flavour that melt in your mouth when blended with peanut butter and chickpeas?

Ingredients (serves 4)

  • 1 ½ pound (around 8) carrots, peeled and halved
  • 1 tablespoon turmeric
  • ½ teaspoon cinnamon
  • 3 tablespoons olive oil
  • 1 l vegetable broth or water
  • 1 can (400 gr) chickpea, drained
  • 3 tablespoons peanut butter
  • ½ teaspoon honey
  • yogurt, for serving
  • parsley/coriander, for serving
  • salt


  1. Preheat the oven to 220 C
  2. Toss the carrots with turmeric, olive oil, and cinnamon on a rimmed baking sheet. Season with salt. Roast, tossing occasionally, until tender and browned, around 30 minutes. Chop the carrots into smaller pieces.
  3. Boil the broth in a medium pot. Add the carrots and ½ can chickpeas. Cook 10 minutes, until flavors combined.
  4. Stir in the peanut butter and honey. Blend until the soup is very smooth, 1-2 minutes. Season with salt according to your taste.
  5. Toss the remaining chickpea with 1 teaspoon olive oil and salt.
  6. Divide the hot soup among bowls. Spoon a dollop of yogurt into the center of each. Serve with some parsley or coriander.

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