Ginger Tea Carrot Soup with Crispy Chickpeas
Sweet roasted carrots meet a bold ginger tea broth, blended silky smooth and crowned with crunchy spiced chickpeas.
This soup takes the classic carrot-ginger pairing and deepens it by using brewed ginger tea as the liquid base. The result is a velvety, warming bowl with layers of spice that a simple stock can't achieve.
Roasting the carrots before blending brings out their natural sweetness, which balances the tea's peppery bite. A touch of coconut milk rounds everything out into a lush, creamy texture without heavy cream.
The crispy chickpeas on top are non-negotiable—they add a salty, crunchy contrast that transforms the soup from cozy to restaurant-worthy. Toss them in cumin and smoked paprika for extra depth.
Serve this as a starter or a light dinner with crusty bread. It reheats beautifully and actually tastes better the next day as the ginger flavor mellows and melds with the carrots.
Ingredients
- 500g carrots, peeled and roughly chopped
- 2 cups brewed ginger tea (strong)
- 1 can (400ml) coconut milk
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp olive oil
- 1 can (400g) chickpeas, drained and patted dry
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper
- Fresh cilantro for garnish
How to make it
- 1Preheat oven to 200°C. Toss carrots with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until caramelized at the edges.
- 2While carrots roast, toss chickpeas with remaining olive oil, cumin, and smoked paprika. Spread on a baking sheet and roast alongside carrots for 20 minutes until crunchy.
- 3In a large pot, sauté onion until soft (5 minutes). Add garlic and fresh ginger, cook 1 minute more.
- 4Add roasted carrots and brewed ginger tea. Simmer 10 minutes. Add coconut milk and blend until silky smooth with an immersion blender.
- 5Season with salt and pepper. Ladle into bowls.
- 6Top with crispy chickpeas and fresh cilantro. Serve immediately.
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