Chickpea, Carrot and Coriander Soup

This recipe was inspired by a delicious soup I ate at a little restaurant called Pickwicks, in the sleepy Dorset town of Beaminster, which serves a different, freshly made, seasonal soup each day. When I asked for the recipe, the chef was hard-pressed to give it to me, as he simply cooks by eye, but this is my recreation of it. Grating the carrots means that they soften very quickly – reducing the cooking time and therefore reducing any loss of nutrients. Serve this soup on its own or with some crusty wholemeal, seeded or granary rolls, or soda bread.

Serves 4


410g can chickpeas

1 tbsp coconut oil, mild or medium (not extra virgin) olive oil or butter

1 white onion, finely sliced

4 medium carrots, thickly grated

800ml (just under 2pt) hot vegetable stock

80g (just over 3oz) coriander, flat leaf parsley or a mix of the two

1 tbsp extra virgin olive oil

2 tbsp lemon juice

freshly ground black pepper


  1. Drain and rinse the chickpeas, and then blend them until If necessary, add a splash of water to get a pureéd consistency.
  2. Heat the oil or butter in a large saucepan and gently sweat the onion for around 5 minutes to soften it.
  3. Stir in the carrots then pour in the vegetable stock and bring to the Cover and simmer for 10 minutes, or until the carrot tastes soft and a little sweet rather than coarse and raw, stirring in the puréed chickpeas halfway through.
  4. Meanwhile, place the herbs, oil and lemon juice in a blender or food processor and blitz until the herbs are finely chopped and fairly smooth.
  5. Ladle the soup into bowls and place a dollop of the herb garnish in the middle before sprinkling with black pepper.

Cook’s Notes

Gluten-free, wheat-free, dairy-free • V • Can be made in advance, but add the garnish before serving • The soup, but not the herb garnish, is suitable for freezing

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