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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. 
Ingredients
  • 2 tablespoons coconut oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • 1 1/2 pound carrots, coarsely chopped
  • 1 (15.0-ounce) can no-salt-added garbanzo beans (also called chickpeas), rinsed and drained
  • 1 (32.0-ounce) package low-sodium vegetable broth
  • 1/2 cup canned coconut milk
  • 3/4 teaspoon kosher salt
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Method

In a large saucepot, heat onion in coconut oil over medium heat until tender.

Stir in garlic, curry powder and ginger and cook 1 minute, then add carrots, beans, broth and salt.

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 a high-speed blender to purée soup in batches.

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
  • 1/4 teaspoon ground ginger
  • 1 1/2 pound carrots, coarsely chopped
  • 1 (15.0-ounce) can no-salt-added garbanzo beans (also called chickpeas), rinsed and drained
  • 1 (32.0-ounce) package low-sodium vegetable broth
  • 1/2 cup canned coconut milk
  • 3/4 teaspoon kosher salt
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.