This Roasted Carrot, Chickpea Soup with Coriander and Lime Vinaigrette, is a healthy, flavourful and satisfying dish that can be served at lunch or light dinner and ridiculously easy to prepare.

Season of winter is in full swing, so is the season of soups, at least in my kitchen 🙂 Already We have gulped down so many soup bowls, and there are many soup recipes waiting to be executed in my kitchen. Freezing and Cold temperatures with Hot and Cozy soup go hand in hand, warming, and hearty soups to get you through the cold spell.

Remember I told you in this Roasted Cauliflower, Parsnip and Walnut Soup post about how I went a bit crazy and bought a half trolly full of vegetables, just because they were 29p per bag, so I went on soup cooking spree and prepared huge batches of soups which overtook my fridge and freezer.

More Carrot Recipes: – Roasted Carrot and Coriander Hummus | Carrot, Tomato and Cardamom Chutney | Lasniya Methi Gajar ( Sauteed carrots with garlic and fenugreek seeds)

One of the soups I prepared was this Roasted Carrot, Chickpea soup with Coriander and Lime Vinaigrette which is the result of a few leftover bags of carrots I had in my fridge. We just threw whatever we found in the fridge and pantry as we were going on holiday and wanted to use all our perishable ingredients. Instead of adding more vegetables I added Chickpeas so this soup would be packed with protein too.

This soup turned out so delicious, that after coming back from our holiday we already finished the frozen ones, and I had a go at making second time as per demands of the family and also I wanted to post this recipe on my blog.

More Chickpea Recipe:- Sun dried tomato, chickpea Cakes with Cashew and Oats | Gujarati Black Chickpea Curry | Thai Sweet Potato, Chickpea and Mushroom Curry

So this soup of mine is Frugal, amazingly flavourful, spicy and delicious, and a bonus point is that it’s vegan and so healthy.

In this soup, fresh and juicy carrots and chickpeas give such a thick, creamy and luscious texture, neither runny or lumpy, just right so it slips down your throat. A strong and warm flavour of harissa paste is so inviting in this cold weather. Zippy and fresh tasting coriander and lime vinaigrette brightens up the soup and makes this it all more enjoyable.

Notes:- For a low-carb diet, serve soup without any bread.

Roasted Carrot, Chickpea Soup with Coriander and Lime Vinaigrette

Roasted Carrot, Chickpea Soup with Coriander and Lime Vinaigrette - 1

ingredients:

  • 500g Carrots Peeled and cubed

  • 200g Boiled chickpeas water drained

  • 1 Big white onion chopped

  • 5-6 Garlic cloves

  • 700ml Vegetable stock

  • 3 tbsp. Olive oil

  • 1 Tbsp. Harissa or Chilli Paste

  • Salt and Pepper

  • Dry red chilli flakes

  • 4 Tbsp. Coriander leaves

  • 2-3 Tbsp. Lime Juice

  • 4-5 Tbsp. Olive oil

  • Salt and Pepper

instructions:

How to cook Roasted Carrot, Chickpea Soup with Coriander and Lime Vinaigrette

  1. Preheat the oven to gas mark 5-6.
  2. Place chopped carrots on a baking tray, drizzle olive oil and sprinkle some salt and pepper.
  3. Roast it in the oven for 15-20 minutes.
  4. Now add drained chickpeas, onion, and garlic.
  5. Mix well and once again roast it for another 15 minutes.
  6. Now add harissa paste and mix everything together and let the vegetable and chickpea roast for another 5 minutes.
  7. Remove the tray from the oven and transfer everything into a big saucepan. ( leave some chickpeas for garnishing the soup)
  8. Add vegetable stock and blend the soup with the hand blender until smooth.
  9. Heat the soup on the stove for a couple of minutes, check the seasoning.
  10. In a blender place coriander, lime juice, olive oil, salt, and pepper.
  11. Grind till everything mixes well.
  12. Serve hot soup in a serving bowl, garnish the soup with the remaining chickpeas, vinaigrette, fresh coriander and chilli flakes.
  13. Enjoy with crusty bread or even without, it tastes great too.

NOTES:

Did you make this recipe?

A western makeover was given to our authentic and humble Gujarati sweet dish Fada Lapsi or Fada ni Lapsi with caramel instead of jaggery or sugar. A perfect dessert to enjoy with a traditional and spicy Indian meal.

More Lapsi Recipes – Fada Lapsi | Rajwadi Kansar Lapsi

In most of the Gujarati households, the utmost importance is given to Lapsi and considered as an auspicious dish that is mostly prepared with broken wheat or coarse wheat flour. No matter how many various types of desserts or sweets you can make and serve but Lapsi has to be made if there is good news in the family such as purchasing a new home or there are wedding bells and on a Gujarati New Year for Shakan (as a good luck measure for the coming year)

More Broken Wheat Recipes – Broken wheat, Fenugreek and Bajri Muthia | Broken Wheat and Flax Seeds Ladoo | Tofu and Broken Wheat Cutlet

Although on the occasion of Diwali, I prepare copious sweet and savoury dishes for the celebrations but never fail to prepare Lapsi, on a new years day for annakut ( offering the food to god) maybe a small amount, that’s the tradition I love to follow.

Being a foodie and a food blogger, experimenting with food comes naturally to me, lol many times I get wild ideas in the middle of the night and start conjuring up recipes in my mind. That is how the idea came about for Caramel Fada Lapsi . Oh yes, definitely caramel is my secret pleasure, as soon as I open up the tin I waste no time in dipping my finger.

More Caramel Recipes – Caramel Panna Cotta with Salted Peanut Brittle | No Bake Fig and Caramel Squares | Badam and salted Caramel Malai Peda | Cashew Caramel Modak

I did add caramel, so how did that change things? Definitely, caramel perked up the taste and there was no extra time or steps I had to take make this. This was so easy, to make, same as the original fada lapsi, nothing fancy or intimidating, so hey guys, if you have already made and enjoyed an authentic fada lapsi before, here, is another rendition of fada lapsi – Caramel Fada Lapsi

Notes:-

Pink flower petals are added here for the photography purpose. In some countries, caramel is known as dulce de la leche.

caramel fada lapsi served in three vintage metal bowls - 2

Caramel Fada Lapsi

Equipment

  • 1 Pressure cooker

Ingredients

  • 1 cup cracked wheat gehu na fada
  • ¼ cup ghee
  • 1 tin caramel 397g
  • 2 cup boiling water
  • 1 teaspoon cardamom and Nutmeg powder
  • 3-4 tbsp. almond and pistachio slivers
  • raisins and cashews

Instructions

  • Heat ghee in a pressure cooker and add cashew nuts and raisins.
  • Fry for a few seconds and add broken wheat.
  • Roast the broken wheat for few minutes or until light brown.
  • Add hot water and close the pressure cooker lid.
  • After 3 whistles let the pressure cooker cool down naturally.
  • Open the lead and add the caramel (reserve a couple of spoon for garnishing)..let it cook till for a couple of minutes.
  • Add cardamom and nutmeg powder and mix well, turn off the heat.
  • Serve hot in a serving bowl, garnish the lapsi with remaining caramel and nuts slivers.
  • Enjoy!

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.