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Spicy Carrot and Chickpea Soup Recipe




  • 1tbsp coconut oil
  • 5 carrots, sliced
  • 400ml coconut milk
  • 200ml vegetable stock
  • 1tsp ground cumin
  • 1 x 400g tin chickpeas, drained and rinsed
  • 2tsp chilli flakes
  • small handful of flat leaf parsley, chopped, to garnish
  • crunchy cumin chickpeas (baked in an oven with olive oil, sea salt, ground cumin and cayenne papper) to garnish


1. Melt the coconut oil in a large saucepan over a medium-high heat.

2. Add the carrots and cook for 3 minutes. Pour in the coconut milk and vegetable stock along with the cumin and stir well.

3. Continue to cook for 10 minutes before adding the drained chickpeas. Lower the heat and stir well before mixing in the chilli flakes. Stir for a few more minutes then whizz to a puree in a food processor.

4. Serve in bowls, garnished with the parsley and your crunchy chickpeas.

Recipe courtesy of Superfoods, Superfast by Julie Montagu, Quadrille


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