This is about to become your new favorite soup! This Carrot Soup Recipe with Kale and Roasted Chickpeas and Thyme is a creamy and textured make-ahead soup! The carrots give this slightly sweet flavor and creaminess to the soup, while the Chickpeas give it more depth and thicken it up. The thyme brings a gentle earthy and lemony flavor to the dish that blends so beautifully with the carrots for an addictive taste. Finally, the kale gives you texture, something to chew on and brings another hearty layer to this amazing soup!
Carrot Soup is great as a starter, but hearty enough to be a meal. It’s a vegetarian delight, but will also satisfy any meat-eater!
I started making carrot puree for my girls when they were babies and then one day, I decided to turn it into an adult soup by adding some onion and thyme to it. This version takes it to another level by adding Kale and Chickpeas, so it’s incredibly hearty as well as incredibly healthy with vitamins, nutrients, fiber, and protein!
You can double or even triple this recipe and prep it ahead for lunches for the week or freeze for a later date when you need a quick reheat dinner to turn to!
Carrot Soup Recipe – Kale adds extra Nutrition!
Kale is a delicious addition to this Carrot Soup. I love using kale in all kinds of recipes these days. I put kale in my morning smoothie, lunch salads or one-bowl concoctions, and into a variety of dinner dishes. Kales is great for digestion with it’s fiber content. It’s also filled with so many nutrients, vitamins, folate and magnesium. It’s not only incredibly healthy, it’s incredibly versatile and adds flavor, texture, and color to this soup!
Chickpeas thicken and give depth – and add protein & fiber!
The chickpeas are the next addition to this soup which provide even more depth of flavor and give additional texture to the soup. Chickpeas are also loaded with fiber and protein, which make this soup a complete meal! I love adding chickpeas to my Mediterranean Sheet Pan Dinner and my Family Chickpea & Veggie Coconut Curry!
PREP-AHEAD STEPS FOR YOUR CARROT SOUP RECIPE
The first thing you want to do is to get the chickpeas roasting in a 400 degrees F oven for 25 minutes. I like to line a baking sheet with parchment or aluminum foil for easy clean up later. After draining, rinsing, then patting the chickpeas dry, place them on the lined baking sheet. Drizzle with Olive oil and sprinkle with salt & pepper.
Toss to coat each chickpea with seasoning and then spread them out into an even layer so that they are not touching and can really crist up.
When they come out, they are crispy on the outside, still soft and chewy on the inside and they take on an even deeper roasted flavor.
Next we will sautee the Kale first in the same pan as the soup, so slice the kale and then add it to the pot with a drizzle of olive oil, and a dash of salt and pepper. Stir the Kale around as you cook it for just 2-3 minutes until the kale is wilted. You want to maintain the beautiful green color and fresh flavor. Remove the Kale and set aside for adding back in the soup later.
COOKING THE FINAL SOUP
The star of this soup is of course, the carrots. I recommend buying whole carrots vs. using baby carrots as the whole carrots are sweeter and fresher – and therefore, have better flavor – when you peel them and cut them yourself. Simply dice them into roughly the same size so that they cook at the same rate.
Next come the onions.
- TIP: If you worry about getting pieces of slightly crunchy onion in your soup even after it’s blended, USE FROZEN ONIONS! When they cook, they have more water content from being frozen, so they cook very soft right from the start, but still give you all the flavor. Just be sure to cook off any excess water in recipes.
You can buy frozen onions, but I like to make my own, because it’s cheaper and so easy. Simply dice the onion the day before and place it in a freezer bag in the freezer overnight.
Add the carrots, onions, and thyme to a preheated soup pot or medium to large sauce pot that you have coated with a little olive oil. Lightly season with salt and pepper. Stir them and cook for about 5 minutes until starting to soften.
Then add the vegetable broth and then bring to a boil. Reduce to a low simmer, cover, and cook for 10 minutes. Remove from the heat and remove cover to let cool for a few minutes before adding it to the blender.
Now add 3/4 of the roasted chickpeas into the blender, then pour the soup into the blender and pulse to start to combine then blend until smooth. Pour the soup back in the pot and turn the heat on low. Add in the cooked Kale and mix to combine.
Serve in bowls and garnish with chopped roasted chickpeas.
ENJOY! 😍 Carrie
Creamy Carrot Soup with Kale and Roasted Chickpeas
Creamy Carrot Soup with Kale, Roasted Chickpeas and Thyme is a creamy, textured, easy-to-make soup! It's great as a starter, but hearty enough to be a meal with Kale and Chickpeas. Not only does this soup taste delicious, it's also incredibly healthy with vitamins, nutrients, fiber, and protein!
- 2 cups Carrots diced
- ½ cup Yellow onion diced
- 1 tbls Fresh thyme or 1 tsp dried thyme
- 1 1/2 Tbls Extra Virgin Olive Oil
- 32 oz Vegetable broth
- 1 can Chickpeas
- 2 cups Kale, cut into strips and loosely packed
- Salt and pepper to taste
Preheat oven to 400 degrees F. Line a baking sheet with parchment or aluminum foil for easy clean up later.
Drain the chickpeas and rinse with cold water. Pat dry with paper towel and place on the lined baking sheet. Drizzle with Olive oil and sprinkle with salt & pepper. Toss to coat each chickpea with seasoning. Place in preheated oven and roast for 25 minutes.
Dice carrots and onion. Finely slice Kale into thin strips.
Heat a medium pot and add 1 tsp olive oil and the Kale with a dash of salt and pepper. Cook stirring constantly for just 2-3 minutes until Kale is wilted. Remove from pot and set aside.
To the same pot, add another 1 Tbls olive oil, then add the carrots, thyme, onions, and a pinch of salt and pepper. Sauté for 5 minutes stirring every so often, until slightly soft and onions are slightly translucent.
Remove the chickpeas from the oven. Add half of the chickpeas to the pot with the carrots. Rough chop the remaining roasted chickpeas for garnish later.
Add the vegetable broth to the carrots and bring to a boil. Reduce to a simmer and cover for 10 minutes to steam until soft. Remove from heat and let start to cool.
When the carrot soup is cooled a bit, pour it into a blender and blend until you get a smooth creamy consistency.
Pour the carrot soup from the blender back into the pot and bring back to a low simmer. Add the cooked kale and mix to combine.
Plate the soup in a large bowl and garnish with roasted chickpeas.