Carrot Soup with Salsa Macha Chickpeas

Wintry themed, staples-made dinner that can be turned vegan

Jan 09, 2025

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It’s 50’F here in Rome, and while that’s not by any means cold, it’s grey, and drizzly, and I don’t want to leave my apartment (plus, I’ve been in four different time zones in the past two weeks and I feel slightly dizzy). Instead of pretending to be functional, I want to curl up in my bed, nurse my jet-lag induced cold, and slurp up gallons of soup with items that I already mostly have in my pantry. I want this soup, specifically – carrot ginger soup with salsa macha crisped chickpeas and cream.

This is perfect for those with dwindling ingredients in their household and who want to engage their brain the least – i.e. you’ve just returned from / are soon leaving for a quick trip to visit your family and/or you simply can’t be bothered. For me, it was both. If you haven’t heard of salsa macha before, it’s a fried condiment made with oils, spices, seeds and nuts. It’s spicy, it’s nutty, it’s complex, and it pairs really nicely with things that are either just a bit sweet, or just a bit creamy – both of which things this soup happens to be.

GINGER CARROT SOUP WITH SALSA MACHA CHICKPEAS

Cook Time: 45 minutes

Serves: 4 people

THE INGREDIENTS

Carrots / about 10 large carrots, chopped into thick rounds
Coconut Oil / 3 + 1 TB
Ground Cinnamon & Ginger / enough to make the soup flavorful and very aromatic (about 1 TB each)
Bouillon Cube / 2 cubes (can sub bouillon cube and water for your favorite broth)
Water / 4 cups
Salt & Pepper, to taste
Chickpeas / 1 can, drained
Nutritional Yeast / 2 TB
Salsa Macha / 2-3 TB, plus more to serve
Heavy Cream / 1-2 TB per serve (can substitute full-fat coconut milk to make vegan)

THE RECIPE:

Heat up 3 TB of coconut oil in a large pot. Once it starts to smoke, add in your carrots and spices. Cook, stirring often, until carrots become tender. Toss in the bouillon cube and pour in water (or add broth). Mix until combined.

Using a hand-held blender (or by transferring the carrots and broth to a standing blender), blend together your veggies with the broth until it reaches a smooth, soup-like consistency. Season to taste and let simmer on the stovetop until you’re ready to serve.

In a separate pan, heat the remaining coconut oil and add your chickpeas. Toast lightly before adding in nutritional yeast and salsa macha. Stir until the chickpeas are fully coated.

Serve your soup with crisped chickpeas, a drizzle of heavy cream (or coconut milk), and some extra salsa macha (if you’re brave enough – the brand I use is spicy). I would also recommend, no insist, that you toast up a slice of your favorite bread, slather it with butter, and dip it into said soup.