I know “pregnancy brain” is a thing, but what about “mom brain.” Is that a real thing? If it’s not, it should be. Then I’ll have a valid excuse for my forgetfulness.
Last week I was scheduled to bring snack for Luke’s school. Easy enough. I had two bags of baby carrots and some cucumbers in the fridge, ready to go. And then….I forgot. They stayed right there in the fridge when it was time to drop him off at school.
I got a text from my friend, the snack coordinator, after school asking if I’d sent snack in. Her son told her he’d had crackers for snack and she didn’t think I’d send in crackers. Umm…she was right. Let me go hide in a corner now.
Armed with two extra bags of baby carrots, I decided to make a soup. Although I hate my forgetfulness, I can almost forgive myself because this soup. 
Oh, this soup. So smooth it’s like velvet. And the flavor! If you are a curry person, you’re going to love it. I’ve made all kinds of carrot soups, but this is, hands down, my favorite. I kept this healthy soup mild because my mother-in-law is visiting and she doesn’t like spicy foods. I actually think it’s perfect as-is, but a little heat never hurt, so feel free to add a dash or two of cayenne pepper if you think you’d prefer it that way.
I added some pan-fried chickpeas for some texture variation. You can add them, or leave them off. Either way, you are going to love this soup. It’s super easy to make, full of flavor, and healthy. What’s not to like? Let’s just forget what inspired me to make it.
- 2 tablespoons coconut oil
- 2 pounds baby carrots (or 2 pounds regular carrots, chopped)
- 1 large sweet potato, cut into small chunks
- 2 small apples, cut into medium chunks
- 1½ tablespoons mild curry
- 3 inches fresh ginger, peeled and chopped
- ¾ teaspoon salt
- 8 cups stock (vegetable stock for vegan soup, chicken stock works also)
- for the chickpea topping (optional)
- 1 tablespoon coconut oil
- 1 (15 ounce) can chickpeas, drained, rinsed, and dried
- 1 tablespoon lime juice
- ¼ teaspoon salt
- In a large stock pot, melt the coconut oil over medium heat.
- Add the carrots, sweet potato, apples, and curry and stir well. Allow to cook for a few minutes while you prepare the ginger.
- Add the ginger, salt, and stock and bring to a boil. Reduce the heat and simmer until the vegetables are very tender, about 25 minutes. Transfer the soup to a blender, in batches, and blend until very smooth. Serve with pan-fried chickpeas, if desired (Directions next)
- For the chickpea toppings: In a small skillet, melt the coconut oil over medium heat. Add the chickpeas, lime juice, and salt.
- Sauté until the chickpeas are browned and crisp, about 10-15 minutes. Evenly divide them between the bowls of soup. Enjoy!
Ahh it has the same consistency as split pea 🙂 Love soups like this! Pinned
Thank you, Rami!
Hi just confused, on the Coconut, curry chickpea soup the ingredients say:
8 cups of chicken broth or 32 oz..
so I need your clarification, is it 4 cups or 8 cups?
Thanks so much
Oops! It is 8 cups. I will fix it now. Thanks for the heads up.
This sounds sooooo yummy and I totally am going to make! But is curry different from curry powder? And not curry paste? I need some curry education on what I need for that curry part. I love curry but also prefer mild! I think my personality is spicy enough as it is 🙂 Also can’t wait to make your pumpkin bfast quinoa! I totally admire you and hope I can be as fit, conscious and healthy as you are someday!
I used mild curry powder in this. I should clarify that–that’s for pointing it out! And thank you for your kind words. 🙂 You motivate me to keep on sharing!