Yes here it is, yet another soup recipe….Soup often gets a reputation for being simple or even a little boring. But when you start layering spices and building flavour properly, a bowl of soup can become something genuinely exciting.

This Moroccan-inspired chickpea and carrot soup proves the point. Sweet carrots, hearty chickpeas and a warming blend of cumin, coriander, turmeric and cinnamon create a rich, aromatic base, while a touch of fenugreek adds subtle depth. A small spoonful of tomato paste intensifies the savoury flavour, and a squeeze of lemon at the end lifts everything beautifully.

Blended until silky smooth, it’s a satisfying, high-fibre soup that’s perfect for batch cooking and healthy weekday lunches.

Why chickpeas and carrots work so well together

Carrots and chickpeas create a naturally balanced soup.

Carrots bring sweetness and colour Chickpeas add protein and fibre Both blend easily into a smooth texture Warm spices balance the sweetness perfectly

The result is a comforting soup that feels rich without being heavy.

Ingredients (Serves 4)

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

1 tbsp tomato paste

500g carrots, peeled and chopped

1 tin (400g) chickpeas, drained and rinsed (or 150g of dried chickpeas, soaked overnight)

1 litre low-salt vegetable stock

Spice blend

1½ tsp ground cumin

1 tsp ground coriander

½ tsp smoked paprika

½ tsp turmeric

¼ tsp ground cinnamon

¼ tsp ground fenugreek

¼ tsp chilli powder (optional)

Black pepper

To finish

Juice of ½ lemon

½ tsp lemon zest (optional but recommended)

Optional garnish

Fresh coriander

A drizzle of olive oil

Method

1. Build the flavour base

Heat the olive oil in a large saucepan over medium heat.

Add the chopped onion and cook gently for 6–8 minutes until softened.

Stir in the garlic, all the spices and the tomato paste. Cook for 1–2 minutes, allowing the spices to toast and the tomato paste to caramelise slightly. This step adds depth to the soup.

2. Simmer

Add the chopped carrots, chickpeas and vegetable stock.

Bring to a gentle simmer and cook for 20–25 minutes until the carrots are completely soft.

3. Blend until smooth

Using a stick blender, blend thoroughly until the soup becomes silky and smooth.

If needed, add a splash of hot water or extra stock to loosen the consistency.

4. Finish

Stir through the lemon juice and lemon zest. Season with black pepper and taste, adjusting the seasoning if needed.

Serve hot.

Flavour profile

This soup is:

warming rather than spicy gently earthy from cumin and turmeric slightly sweet from carrots rounded with fenugreek and cinnamon brightened with fresh lemon

It’s a great example of how simple ingredients can produce big flavour.

Batch cooking and storage

This soup works perfectly for meal prep.

Fridge: up to 4 days

Freezer: up to 3 months

Reheat with a splash of water if it thickens