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Carrot and Chickpea Soup close up in a bowl with a another bowl in back. 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!

Creamy Carrot and Chickpea Soup with Kale

Creamy Carrot and Chickpea 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. Make ahead and enjoy later to save time!

Course Main Course, Soup
Cuisine American
Keyword carrot soup, Carrots, chickpeas, kale
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 235 kcal
Author Carrie Tyler

Ingredients

  • 2 cups Carrots diced
  • ½ cup Yellow onion diced
  • 1 Tablespoon Fresh thyme or 1 teaspoon dried thyme
  • 1 ½ Tablespoons Extra Virgin Olive Oil
  • 32 ounces Vegetable broth
  • 1 can Chickpeas (15 ounces)
  • 2 cups Kale, cut into strips and loosely packed
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment or aluminum foil for easy clean up later.

  2. 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.

  3. Dice carrots and onion.  Finely slice Kale into thin strips.  

  4. Heat a medium pot and add 1 teaspoon 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.

  5. 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.

  6. 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. 

    Chickpeas roasted on sheet pan for Creamy Carrot and Chickpea Soup with Kale.

  7. 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.

  8. When the carrot soup is cooled a bit, pour it into a blender and blend until you get a smooth creamy consistency.  

    Carrot Chickpea soup blended in blender from the top view. 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!

  9. 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.  

  10. Plate the soup in a large bowl and garnish with roasted chickpeas. 

    Carrot and Chickpea Soup close up in a bowl with a another bowl in back. 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!
  11. Serve Enjoy!

Recipe Video

Recipe Notes

  1. What can I add to give this carrot soup some spice or heat?  If you’re looking for a kick in this soup, you can add ½ teaspoon or more to taste of red pepper flakes, cayenne pepper, or even jalapeno peppers. You can also add ¼ to ½ teaspoon ground nutmeg for just a touch of warmth vs. heat. If you want to go with a fresh pepper, like jalapenos, add them in with the onions so they are pureed in the blender. However, if you are adding a dried spice, you can add a pinch at the very end a little at a time until it reaches your desired heat level.
  2. This recipe is Gluten Free and Dairy Free
  3. Can I replace the onions or eliminate?  Yes, if onions are not your thing, then you can certainly eliminate them and replace with other aromatics, such as garlic, scallions, or chives. I will say that if you just don’t like the taste of crunchy onions, then rest assured, the onions in this recipe are completely blended into the carrots and chickpeas. That means that from a texture standpoint, they are totally smooth and undetectable expect for the delicious flavor they impart.
  4. Can I substitute fresh Spinach for the Kale in this Creamy Carrot Soup?  If you want a substitute for the kale, you can use fresh baby spinach. However, for Baby spinach, you will not need to cook it in advance. Instead you can simply add it to the soup in Step 9. Bring the soup to a simmer to cook the spinach down into the soup for just a few minutes.
  5. Can I freeze this Carrot and Chickpea Soup?  Yes, this soup can be frozen for up to 6 months. The best way to freeze it is to portion it out into 1, 2, or 4 servings. Then pour it into a freezer bag and freeze it flat. Once flat frozen, it can be easily stored by stacking it like a book. To reheat it, you can either thaw it in the refrigerator overnight or run it under cool water to loosen it up, then break it into pieces to add to a pot. Cover the pot and reheat on medium-low heat.
  6. What are some good toppings or garnishes for this Carrot Soup?  Some delicious toppings or garnishes for this Carrot and Chickpea Soup are some extra crispy chickpeas for texture. You can add a dollop of sour cream for cool, fresh creaminess. A drizzle of extra virgin olive oil adds a finishing fruity flavor. And finally, fresh parsley adds a pop of color.