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Organic Chickpea and Carrot Curry Soup - Vegan and Gluten-Free

Organic Chickpea and Carrot Curry Soup
Quite often I decide what to cook based on what I have in the fridge-- what veggies are malingering, waiting their turn, feeling left-out?

 What precious sauce did I make a couple of days ago that is only half-eaten? Did my husband mention something about wondering what I had planned for those carrots?

 That is how tonight's organic chickpea and carrot curry soup came about-- the bag of carrots that were starting to go a little brown on the tips... oh, and all those delish chickpeas that I cooked up the other day that I partly used for that yummy Avocado-Chickpea Hummus...


  • 2 T. Coconut Oil
  • 1 medium Onion, chopped
  • 2 cloves Garlic, chopped fine
  • 1/2 tsp. organic Curry powder (I used Mild, you pick your own bite)
  • 1/2 tsp. Cumin seed, ground in the coffee grinder
  • 1 thumb-to-the-joint piece of Ginger, grated
  • 6 Carrots, chopped
  • 2 C. pre-cooked Chickpeas/Garbanzo Beans (or 1 15-oz. can, rinsed)
  • 5 C. Water or Vegetable Broth
  • 1/2 C. unsweetened Coconut Milk
  • Celtic Sea Salt to taste


  1. Melt and heat the Coconut Oil over medium heat until fragrant.  
  2. Add in the Onions and then the Garlic, and stir occasionally until limp and glistening
  3. Stir in the Spices
  4. Add the Carrots and the Chickpeas with the 5 cups of Water or Broth (or a combination).  Cook until the Carrots and Beans are totally creamy-tender.
  5. Remove about a cup and a half of the soup, and set aside.  This is optional and I do it because I like the texture of some beans and carrots in the soup-- reminds me of my lovely experiences with real Indian Chickpea Curry.
  6. Blend up the soup with Coconut Milk -- use either a stick/immersion blender or a traditional blender carafe (cool a little first).  
  7. Let people use Celtic Sea Salt to add to their own liking when you serve the soup in individual servings.


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