Spiced Cream of Carrot Soup

Here is a carrot soup so velvety and rich it’s basically enriched hummus liquid enough to eat with a spoon. Not that I would ever protest to eating regular hummus that way. The spices are perhaps not something you already have in your kitchen, but they are cheap and go a long way, and they can turn a carrot hater into a carrot lover. Me being a proof of that claim.

Have a nice weekend everybody!


Carrot Soup with Chickpeas and Cumin

(enough for 1 hungry person, or 2 if there is a second course)


1 tbsp olive oil

1 very small onion, or ½ regular

1 clove garlic

1 tsp whole cumin

½ tsp ground coriander

½-1 tsp turmeric

½ powdered ginger, or go for 1 tsp finely grated fresh

pinch dried chili

5 small carrots

3 tbsp chickpeas, canned

1 cup water

1 tbsp tahini

1 tbsp lemon juice

2-3 springs fresh parsley

salt, pepper to taste

Wash, peel and chop the carrots into bite-size pieces. You really want to do it before you start cooking the spices, since it’s easy to burn them.

Heat the oil over medium heat, chop the onion and cook for 5 minutes, stirring every now and then. Chop the garlic (you don’t want it too small, otherwise it may burn and turn bitter), add to the onion and cook for 1-2 minutes. Then, add the spices and stir, cooking for another 2 minutes. Add the chopped carrots, chickpeas, stir, let that cook until the carrots turn vividly orange and no longer look completely raw. Cover with water, bring to the boil, reduce heat to low-medium and leave like that for 15-20 minutes.

Once the carrots are very soft, transfer everything to a blender (or blend with an immersion one), mix until smooth. Add the tahini, lemon juice, salt, mix again. Taste and season accordingly. If the soup looks pale, you may want to add some extra turmeric.

Chop the parsley leaves finely and sprinkle generously on the soup. Voila!