Curried Carrot Soup With Maple Roasted Chickpeas

This Curried Carrot Soup with Maple Roasted Chickpeas soup is a vibrant winter vegetarian recipe. The base is packed with vegetables while the topping brings extra texture and protein. 

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close up of Curried Carrot Soup with Maple Roasted Chickpeas soup

We are now in the thick of winter here in the Midwest and the grey cold days make me crave nothing but warm soup and crusty bread. Although I love all kinds of soup, I do often times get a little bored with the texture pureed soup so I always like to dress it up to feel more filling with crunchy toppings. That is exactly why I decided to top this super flavorful curry carrot soup with crispy chickpeas, crunchy pepitas, and acidic quick pickled red onions (or pickled radishes if that is what you have on hand). Also top with some fresh herbs if you have them – I used cilantro here but chopped chives or parsley would also be delicious. 

This carrots give this soup a slightly sweet flavor while the curry powder and cumin boost the flavor with spice. This soup takes about 40 minutes to make (including prep and simmering time). I’d recommend starting by getting the soup on the stove and simmering and then while that simmers you can work on prepping the toppings. If you’d like to thicken the soup it up a bit, you can whirl in some heavy cream or thick yogurt at the end. 

Curried Carrot Soup with Maple Roasted Chickpeas soup on table with toppings

This soup is delicious the day it’s made but is actually even better the next day after it’s had time for the flavors to merry. To store, let it cool completely, then transfer to a sealable container, and place it in the fridge for up to 3 days. When reheating, feel free to add a little bit more vegetable broth or water to thin it out. 

Curried Carrot Soup With Maple Roasted Chickpeas

This Curried Carrot Soup with Maple Roasted Chickpeas soup is a vibrant winter vegetarian recipe. The base is packed with vegetables while the topping brings extra texture and protein. 

Course: Soup
Cuisine: Vegetarian
Author: Shelly Westerhausen
For the soup:
  • 1 sweet onion , diced
  • 3 garlic cloves , peeled and lightly crushed
  • 2 bunches of carrots (about 3 cups / 2 lbs), stemmed removed and diced
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1 teaspoon curry powder
  • 1/2 tsp garam masala
  • 1/2 teaspoon ground cumin
  • 6 cups vegetable broth (or water)
  • 1 bunch of herbs tied together with string (I used 3 spring of thyme, 1 sprig rosemary, and a bay leaf)
  • 1/2 cup heavy cream or yogurt (optional)
For the chickpeas:
  • 1 15 ounce can of chickpeas , drained & rinsed.
  • 2 Tablespoons oil (I used peanut but you can use vegetable, grapeseed, etc)
  • 1 Teaspoon cinnamon
  • 1 Tablespoon maple syrup
For the quick pickled red onions:
  • 1 small red onion, thinly sliced
  • 1/2 cup white wine vinegar
  • 1/2 tsp salt
  • 1 cup water
For serving:
  • 2 Tablespoons toasted pepita / pumpkin seeds
  • 2 Tbsp chopped cilantro, parsley, or chives
  • 1/4 cup plain yogurt
  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  2. Combine all the roasted chickpea ingredients together and spread in one layer on a baking sheet. Set aside.
  3. Heat the olive oil and butter over medium heat in a large saucepan.
  4. Add the onions and carrots with a pinch of salt and let cook for 5 minutes.

  5. Next, add the garlic, cumin, and curry powder and continue to cook for another two minutes. Pour in the vegetable stock (or water) and bundle of spices and bring to a boil. Once boiling, lower to a simmer and leave it alone to cook slowly for 30 minutes.

  6. In the meantime, place the chickpeas in the preheated oven and let roast for 20-25 minutes (shaking them around every 10 minutes to ensure they don't burn). Once crispy, remove from oven and let cool.

  7. For the quick pickled red onion topping: combine the white wine vinegar, water, and 1/2 tsp salt in a small bowl and submerge the thinly sliced onions in the mixture. Let sit while you prepare the rest of the soup (at least 10 minutes and up to an ahour). Drain and serve.

  8. Once soup has simmered, remove from heat and puree using a hand blender.
  9. Return to heat and let it cook for five minutes more while you check the flavor (add more salt or pepper, if needed).

  10. Remove from heat and stir in the heavy cream or yogurt, if using.

  11. Serve warm with all the toppings.

Make sure to tag Vegetarian ‘Ventures on Instagram and use #vegetarianventures when trying this dish out!



  • molly yeh
    March 5, 2014

    goodness, these photos are gorgeous and all of those flavors sound amazing. i need a farmer’s market now!!!!

  • Erika
    March 5, 2014

    I’m with you.. So ready for the summer markets.. These photos are stunning and maple roasted chickpeas sound like something that should be eaten daily.. 🙂

  • cheri
    March 5, 2014

    Love everything about this soup. Gorgeous pics!

  • Grace
    March 5, 2014

    Beautiful soup. Beautiful pictures. I love the way you write about it. I want to make this version first and then try all the variations you mentioned, especially with a squeeze of lemon at the end.

  • Katrina
    March 5, 2014

    oh my goodness, this soup looks perfect. I love this recipe!

  • Heather
    March 5, 2014

    Absolutely love the marbled plate/platter!

  • Harriet
    March 5, 2014

    Love me some carrot soup – there seems to be a carrot soup vibe this week 😉 I love your version – curry flavoured soups are divine. Especially with toppings. X

  • Maria
    March 5, 2014

    Those carrots are so gorgeous, and I HAVE to try those chickpeas. I’m sure that’s a killer combination of flavors. Beautiful too!

  • Gabby @ the veggie nook
    March 6, 2014

    This is absolutely gorgeous and I love the chickpeas on top!

    I get so excited at markets, I get so giddy and jump around haha. There’s one near me that is to expensive for me to shop at too often, but I go all the time to just look!

  • Stephanie
    March 6, 2014

    I just made carrot ginger soup this week! Here’s the recipe:

    Can’t wait to try making this soup!

  • Sarah
    March 6, 2014

    I have never had maple roasted chickpeas, but I can’t wait to try! The soup looks good to – and I love your wonderful photos.

  • Sini | my blue&white kitchen
    March 7, 2014

    I lost my heart to this soup. That color is just amazing! And maple roasted chickpeas? Come on! Why haven’t I come across them before? Well, I guess better late than never.

    I’ve never heard about a Farmer’s Market in a gymnasium before but I’m sure I would feel exactly the same about it. Outdoor markets just have a true soul. Oh, this makes me miss the Farmer’s Markets we have here in Finland. They are quiet during the winter months (Almost no fresh products and, besides, who wants to stand outside in the snow? No one, really.). But in April the farmers and the Farmer’s Market cafés slowly return. Can’t wait.

  • Nazia @ This Baker Girl Blogs
    March 7, 2014

    This looks delicious! And your photographs are gorgeous … Just stumbled across your blog and am looking forward to spending a lot of time on here! 🙂

  • Ashley
    May 3, 2015

    ooh just made this and substituted the vegetable broth for coconut milk and water. Delish!

  • Glad
    February 17, 2021

    Those roasted chick peas look amazing!! I can’t wait to try this.

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