Roasted Carrot Soup with Chickpea Croutons (Healthy, Budget Eats)

A nutritious, budget-friendly roasted carrot soup, enhanced with chickpea croutons for added crunch and protein. Perfect for a wholesome meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400 degrees F (200 C). Wash and roughly chop the carrots. Peel and quarter the onions. Add the carrots and onions to an oven-safe dish. Drizzle with 1.5 tbsp olive oil and 1 tbsp cumin, mix until thoroughly combined. Cook in the oven for 30 minutes.

Step 2

For the chickpea croutons, mix the chickpeas, 1.5 tbsp olive oil, 0.5 tbsp cumin, smoked paprika and a dash of salt. Cook in the oven for 30 minutes.

Step 3

To a blender, add the roasted carrots, onions (and juices), soy milk, vegetable stock powder, ground ginger and oats. Blend until perfectly smooth.

Step 4

Transfer the blended mixture to a large pot, and add 2 cups of water. Simmer for 10 minutes, covered on low heat. Adjust salt to taste (this will mainly depend on the stock powder you used).

Step 5

Serve the soup in a bowl and top with the chickpea croutons. If saving some for later, keep the chickpea and soup separately to preserve crunchiness. Enjoy!

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