Wednesday, September 9, 2020

Creamy Curried Carrot and Chickpea Soup

Creamy Curried Carrot and Chickpea Soup

Tangy tingle for your tongue in this easy and satisfying starter (or main)

We love to start with soup. Sometimes we stop with it, too.

Especially when the soup is as hearty as this Creamy Curried Carrot and Chickpea Soup. It’s full of luscious cream and nourishing chickpeas. Just combine it with a salad and some bread for a quick and easy dinner.

Curry in a hurry? Just what you need to spice up your weeknight.


Creamy Curried Carrot and Chickpea Soup

Recipe: Creamy Curried Carrot and Chickpea Soup

Curry and carrots? Yeah, their flavors just work so well together.

But you could substitute sweet potatoes if you prefer. Or maybe winter squash, like butternut or acorn.

Prep time for this dish is about 10 minutes. Cooking adds another half hour or so.

This recipe yields about 4 main-course servings, or double that number if you serve it as a starter.

Leftovers keep well for a few days if refrigerated in an airtight container. Or in the freezer for a month or two.

Ingredients
  • 1 medium onion
  • 1-inch piece of fresh ginger
  • 3 garlic cloves (or to taste)
  • 1 to 2 jalapeño peppers (to taste)
  • 1 red bell pepper (may substitute or orange or yellow)
  • ~1 pound of carrots
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt (to taste; see Notes)
  • 1 teaspoon dried cumin (or to taste)
  • 1 teaspoon dried coriander (or to taste)
  • ½ teaspoon dried turmeric (or to taste)
  • ¼ to ½ teaspoon cayenne pepper (to taste)
  • 3 to 4 cups chicken stock (may substitute vegetable stock or water; see Notes)
  • 1 15-ounce can chickpeas
  • ¾ cup heavy cream
  • 2 tablespoons minced cilantro (may substitute parsley)
Procedure
  1. Peel the onion and cut it into dice of about ½ inch. Set aside.
  2. Peel the ginger, chop it roughly, then add it to the bowl of a mini food processor.
  3. Peel the garlic, chop it roughly, then add it to the bowl of the mini food processor.
  4. Wash and dry the jalapeño peppers. Cut off the stems, then cut the peppers in half lengthwise. Use a teaspoon to scoop out the seeds and the white membrane (the oil in these carries much of the jalapeño heat). Chop the peppers roughly (reserving a few rounds for garnish, if you wish), then add the chopped peppers to the mini food processor. (Remember to wash your hands with soap and water to remove the spicy jalapeño oil from your skin.) Then whirl the mini food processor for 15 to 20 seconds, until the contents form a paste. Set aside.
  5. Wash and dry the bell pepper, stem and core it, then cut it into smallish dice. Set aside.
  6. Wash and dry the carrots. Cut off their tops and scrape off the peels. Then cut the carrots into dice of ½ inch or so. Set aside.
  7. Place a 4-quart cooking pot or Dutch oven over medium stovetop heat. When it’s hot, add the olive oil. When the oil is heated (about 15 seconds, it’ll shimmer), add the chopped onion and bell pepper. Season to taste with salt, then cook for 5 minutes. Add the paste of ginger, garlic, and jalapeño, then cook for an additional two minutes.
  8. Add the spices (cumin, coriander, turmeric, and cayenne), then sizzle for 30 seconds.
  9. Add the chopped carrots and chicken stock to the cooking pot. 
  10. Open the can of chickpeas and drain them in a strainer. Rinse off the gunk they’re stored in, then add the chickpeas to the soup. Bring the soup to a simmer and cook for 20 minutes (or until the carrots are soft).
  11. Use a stick blender to purée the soup if you like (we prefer a chunky texture, so we just give it a few whirls). Add the cream, then bring the soup back to a simmer. Cook for a minute or two, then stir in the chopped cilantro. Stir to combine, then let the mixture cook for another minute. Taste the soup and adjust the seasoning if necessary.
  12. Ready to serve! Garnish with jalapeño slices or extra cilantro/parsley, if you like.
Creamy Curried Carrot and Chickpea Soup

Notes
  • Instead of curry spices (cumin, coriander, turmeric, cayenne), you probably could use Thai red chili paste (we haven’t tried that, but it sounds like it should work). If you go this route, you may want to substitute coconut milk for cream.
  • You could also use curry powder, of course. 
  • Instead of jalapeño pepper, you could use any green chile pepper with a bit of heat to it.
  • We use chicken stock when we make this soup. But if you want a vegetarian dish, you could substitute vegetable stock or water. You lose a bit of flavor, but just a bit.
  • Add more stock if you want a thinner soup (if you’re using it as a starter, for example). 
  • Want a heartier soup? You could add a potato or two. Or maybe some summer squash, like zucchini. Or another can of chickpeas.
  • We use kosher salt in cooking. It’s less salty by volume than regular table salt (the crystals are larger and more irregular, so they pack a measure less tightly). If you’re using table salt, start with about half the amount we suggest. But always season to your taste, not ours.
Creamy Curried Carrot and Chickpea Soup

Herb Your Enthusiasm

“Currying flavor again, I see,” said Mrs Kitchen Riffs.

“Only the best for toi, my little chickpea,” I said.

“This dish is luscious indeed,” said Mrs K R. “A great start to our cool-weather soupathon.”

Merci beaucoup,” I said. “Feel free to pepper me with compliments.”

“Coriander over and ladle up another round?” said Mrs K R.

“Cumin right up,” I said. “Wouldn’t want you to go hungry.”

I’m quite the cilantropist, after all.

You may also enjoy reading about:
Asian-Spiced Chicken Noodle Soup
Cuban-Style Black Bean Soup
Curried Cauliflower and Chicken Soup
Curried Cauliflower Soup
Curried Corn and Shishito Soup
Curried Pumpkin and Carrot Soup
Moroccan Chickpea Soup (Harira)
Or check out the index for more

76 comments:

Angie's Recipes said...

The soup looks so good and would be wonderful with some crusty bread :-) And I love curry flavour!

Kitchen Riffs said...

Hi Angie, curry is such a terrific flavor! We love the stuff. :-) Thanks for the comment.

Mae Travels said...

All summer I’ve been making thick curries with a flavor profile a bit like this (though mainly using coconut milk) — the next step for the coming colder weather is obviously like this: soup!

be safe... mae at maefood.blogspot.com

Kitchen Riffs said...

Hi Mae, this is our pretty stand base curry profile. Although I'll often add other spices to the mix. We make a lot of curries, too. Love the flavor! Thanks for the comment.

Fran @ Gday Souffle said...

Ha ha- the word 'cilantropist' has got me in stitches! Still have to wait a bit until the weather cools down before I make this soup (hey, wait! It has already cooled down a bit this morning)!

Dahn @savorthebest said...

Such a comforting and warming soup, I could make this my main meal

Kitchen Riffs said...

Hi Fran, Mrs KR thought of that pun. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Dahn, we did make it our main meal. :-) Thanks for the comment.

Healthy World Cuisine said...

Naturally sweet carrots, spices and creaminess is the perfect comfort food. Really craving a bowl of this on this very cool and damp day outside.

Kitchen Riffs said...

Hi Bobbi, cool and damp? This is the prescription! :-) Thanks for the comment.

Ashley @ Wishes and Dishes said...

There is just something about curry and carrots together. It's my favorite combo!

Kitchen Riffs said...

Hi Ashley, curry and carrots really are wonderful! :-) Thanks for the comment.

Ansh said...

Just what we need on this cold, chilly, murky Colorado winter day. It's winter in September here in Colorado. We don't believe in transitioning to fall apparently :)

Kitchen Riffs said...

Hi Ansh, this IS what you need! I've read about your weather -- winter in September. Thanks for the comment.

Gerlinde de Broekert said...

Now that I have my kitchen back I can make this delicious looking soup.

Kitchen Riffs said...

Hi Gerlinde, it must be wonderful to have your kitchen redone. :-) Thanks for the comment.

Eha said...

To me this does present as a main course soup with its hearty ingredients. In my case the suggested spices would be added 'to taste' as I am used to more depth of flavour . . . come to think of it the baseline carrots and chickpeas plus or minus potatoes and other vegetables could be made 'more interesting' with many Middle Eastern and North African spice mixtures as well, such as Baharat, Berbere or even possibly Ras el Hanout . . . .making such different and exciting on different occasions . . .

Kitchen Riffs said...

Hi Eha, this is a pretty mild dish as the recipe is written, so adjusting to taste is encouraged. :-) And you're right that you could spice this a bunch of different ways do very different effect. :-) Thanks for the comment.

Liz That Skinny Chick Can Bake said...

I'd love a big, piping hot bowl on a chilly autumn day! It sounds like it's packed full of flavor!

Kitchen Riffs said...

Hi Liz, it's perfect for chilly weather. :-) Thanks for the comment.

Himawan Sant said...

And it's true what Mrs K R. ... said if this curry is delicious. Seen from the fresh ingredients used.
Very suitable for vegetarians.

Abbe@This is How I Cook said...

It got cold here last night and this soup sounds incredible. Curry and carrots and chickpeas? I think they are meant to be together!

Sherry's Pickings said...

this looks wonderfully tasty and hearty KR. love all those flavours!

Natalia said...

Oh, how I love creamy and comforting soups during Fall and Winter! So yummy and healthy with all the veggies!

Jeff the Chef said...

What a list of ingredients! I love that it comes together so quickly, but probably tastes like somehing that was cooked all day.

R's Rue said...

Wow.

All That I'm Eating said...

This is a great idea and what a brilliant colour! Always good to find more carrot recipes.

Shashi at SavorySpin said...

Haha- we live to start and stop with soup too- especially one that is as flavor packed as this tasty concoction is! Yum!

Kitchen Riffs said...

Hi HS, it's good stuff. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Abbe, your have early winter! You need this soup. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Sherry, it is pretty hearty. Dinner! :-) Thanks for the comment.

Kitchen Riffs said...

Hi Natalia, we're soup fiends at this time of the year, too. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Jeff, curries always do seem to require a lot of ingredients, don't they? Probably why they taste so good! :-) Thanks for the comment.

Kitchen Riffs said...

Hi R, yeah. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Caroline, we love carrots, and they're so good with curry flavors. Thanks for the comment.

Kitchen Riffs said...

Hi Shashi, we LOVE soup. As if you couldn't tell. :-) Thanks for the comment.

Denise Browning said...

Such a comforting vegetarian soup. Adding to list of dinner must try dishes.

Eva Taylor said...

It's definitely soup season here. It's like a curtain came down on the first of September and summer was dismissed. Just like that. I must say, the only thing I like about the forthcoming weather is soup. This will be a lovely addition to our repertoire.
Eva https://kitcheninspirations.wordpress.com/

Kitchen Riffs said...

Hi Denise, I predict you'll like this. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Eva, we really like the change of seasons, in part because we get to change our menus! Have to say, though, that fall is our favorite. In large part because of soup! :-) Thanks for the comment.

Pam said...

It looks and sounds delicious and comforting.

Kitchen Riffs said...

Hi Pam, it is! :-) Thanks for the comment.

mjskit said...

Curries leave such a wonderful after taste in the mouth that it’s hard to resist them. A delightful soup and one that would have been perfect for today here in NM. It’s cold here. Love the suggestion of using a red curry paste. Great soup John!

Kitchen Riffs said...

Hi MJ, this will warm you up on a cold day. :-) Thanks for the comment.

Valentina said...

We love making a whole meal out of a hearty soup like this one. Such rich and delicious flavors. We have a restaurant near us called, "Hurry Curry." :-D ~Valentina

Kitchen Riffs said...

Hi Valentina, we love soup as the main event! :-) Thanks for the comment.

Frank said...

Sounds delicious, John! What is it about curry and cream that makes such an enticing combination, I wonder. Seems like you could simmer a shoe in there and it would taste good... But of course, chickpeas and carrots are even better. A nice combination of flavors all round. And perfect for our cooler evenings these days.

Balvinder said...

Love this recipe. Very delicious and healthful as well. I can even eat it with rice.

danireadsalot said...

Je vais essayer cette soupe la semaine prochaine. Une recette délicieuse!

Kitchen Riffs said...

Hi Frank, curry and cream are terrific together, aren't they? Although I think I'll give the shoe a miss. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Balvinder, adding rice to this would be good. Or even pasta (although rice would probably be better). Thanks for the comment.

Kitchen Riffs said...

Hi Dani, good,huh? Enjoy! :-) Thanks for the comment.

Rahul @samosastreet said...

I love soup weather. That looks creamy and flavorful, I would happily eat a big bowl of this. Fantastic recipe as always, John!

Kitchen Riffs said...

Hi Rahul, the flavor of this is rather subtle but really good. Really good. :-) Thanks for the comment.

Food Gal said...

With a big crusty slab of bread, this is dinner. Can't wait to try this when the weather cools. Sounds like total comfort in a bowl.

Cocoa and Lavender said...

We are just on the verge of soup season in Tucson. Sure, I make it sometimes in summer (fresh tomato soup is the best!) but this has such a great autumnal feeling about it - all those warming curry flavors. I look forward to trying it soon, John!

Kitchen Riffs said...

Hi Carolyn, definitely comfort in a bowl. :-) Thanks for the comment.

Kitchen Riffs said...

Hi David, we have soup throughout the year, too, but starting in September it always becomes much more enticing. :-) Thanks for the comment.

Raymund said...

Looks so creamy delicious! Its also soup weather here so this will be a good dish to prepare soon

Kitchen Riffs said...

Hi Raymund, it's always soup weather at our house! Although the fall is high soup season. :-) Thanks for the comment.

Kelly | Foodtasia said...

Such a hearty and delicious soup! Love the flavors!

Kitchen Riffs said...

Hi Kelly, it's really good. :-) Thanks for the comment.

Heidi | The Frugal Girls said...

I love the heat you added with the cayenne and jalapeño peppers... and that was a great tip for using butternut squash. Talk about a totally versatile soup recipe!

Kitchen Riffs said...

Hi Heidi, gotta have a touch of heat in curried soup. :-) Thanks for the comment.

Family Spice said...

What a beautiful and vibrant soup! My husband and kids are avid soup eaters, even during the summer!! Must try this one!

Kitchen Riffs said...

Hi Laura, you MUST try this one. :-) Thanks for the comment.

Let's Curry said...

John,
Like you, we too start with a soup and end with a soup, only if it has chickpeas in it. Loved the flavours you have enticed the recipe with. Carrots bring the sweet notes balancing the heat from cayenne and jalapenos. Balanced and perfect for this September weather! Thanks for an amazing soup recipe,looking forward for more!



Kitchen Riffs said...

Hi Hasin, hearty soups are wonderful, aren't they? Particularly if curry is involved! :-) Thanks for the comment.

Dawn @ Words Of Deliciousness said...

Soup is one of my favorite things to eat when the weather starts to cool down. This one sounds like it has so much flavor! Delicious!!

Kitchen Riffs said...

Hi Dawn, we're huge soup fans any time of the year, but really like it during the fall. Really, really like it. :-) Thanks for the comment.

handmade by amalia said...

There is already a nip in the air around here in the evenings, autumn in coming, and this would make a lovely dinner. Yum.
Amalia
xo

Kitchen Riffs said...

Hi Amalia, it's a great main. :-) Thanks for the comment.

Marcelle said...

I love to have a meatless dish at least once a week at my house, John. This will be a soup we will enjoy. Comforting flavors like we love in this recipe!

Kitchen Riffs said...

Hi Marcelle, we love meat, but don't eat it all that often. Just happens that way, not be design -- we like dishes like this one so much. :-) Thanks for the comment.

HAPPY RETIREES KITCHEN said...

This soup has all of my favourite flavours in it, and soup is always welcome in our house. I just cooked up a bag of dried chickpeas so I have heaps of them. This soup is on the menu tomorrow. Thanks for the inspiration, another healthy recipe as well.

Kitchen Riffs said...

Hi Pauline, you'll love this soup! It's got a lot of flavor, without any of the spices being overwhelming. Of course if you like overwhelming (and we sometimes do!) you can always add more. :-) Thanks for the comment.