There’s something magical about a simmering pot of soup on the stove. The way the spices mingle with the sweetness of fresh vegetables feels like a warm hug from the kitchen. This Curried Carrot-Tomato Soup with Chickpea Gremolata is one of those dishes that turns simple pantry staples into a meal that feels both comforting and sophisticated.
With its vibrant orange base, silky texture, and crunchy chickpea topping, it’s as beautiful as it is nourishing. Think of it as the perfect middle ground: hearty enough for healthy meal prep soups, light enough for soups low calorie, and flavorful enough to win over even the pickiest eaters at the table.
Why You’ll Love This Curried Carrot-Tomato Soup
- 🥕 Vegetable-forward: A great way to enjoy soup recipes with vegetables.
- 🌿 Healthy comfort soup: Creamy, spiced, and cozy without being heavy.
- 🍲 Meal prep friendly: Stores beautifully, making it a top pick for healthy soup recipes clean eating low carb weeks.
- 🕒 Quick to make: 30 minutes from start to finish.
- ✨ Family-friendly: Loved by kids and adults alike.
Tools and Preparation
- Large Soup Pot – Perfect for sautéing and simmering.
- Blender or Immersion Blender – To create that creamy, silky soup base.
- Baking Sheet – For roasting chickpeas to crispy perfection.
- Wooden Spoon – Gentle on your pot while stirring spices.
- Zester – To brighten the gremolata with lemon zest.
Ingredients
For the Soup:
- 4 cups carrots, peeled and chopped
- 2 cups canned tomatoes (or fresh, diced)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 4 cups vegetable broth
- 1 tbsp olive oil
- Salt & pepper to taste
For the Chickpea Gremolata:
- 1 can (15 oz) chickpeas, drained & rinsed
- 2 tbsp olive oil
- Zest of 1 lemon
- ¼ cup fresh parsley, chopped
- Salt & pepper to taste
Step-by-Step Instructions
- Prep the base: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until fragrant.
- Add the vegetables: Stir in carrots and tomatoes. Sprinkle curry powder over the top and stir well to coat the veggies.
- Simmer: Pour in vegetable broth, season with salt and pepper, and bring to a boil. Reduce heat and simmer for 20 minutes, or until carrots are tender.
- Blend: Using a blender or immersion blender, puree the soup until smooth and creamy. Adjust seasoning if needed.
- Roast the chickpeas: On a baking sheet, toss chickpeas with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes, until golden and crispy.
- Make the gremolata: Once roasted, toss chickpeas with lemon zest and parsley.
- Serve: Ladle soup into bowls and sprinkle generously with chickpea gremolata.
How to Serve Curried Carrot-Tomato Soup
- As a light lunch with whole-grain bread.
- Topped with Greek yogurt or a drizzle of coconut cream.
- In small cups as a colorful starter for soups for Super Bowl gatherings.
- With a big green salad for a soup and salad dinner.
- In jars as part of your slow cook soup healthy meal prep rotation.
Tips for Perfect Results
- Roast the carrots before blending if you want extra sweetness and depth.
- Toast the curry powder in the pan for 30 seconds before adding broth to release its full flavor.
- Make sure chickpeas are fully dried before roasting this ensures maximum crunch.
- Add a swirl of coconut milk at the end for extra creaminess.
- Garnish with microgreens for a pretty, Instagram-worthy finish.
- Double the gremolata it makes a tasty salad topping, too!
Best Pairings / Side Dishes
- Rustic sourdough or garlic naan bread.
- A cucumber and tomato salad with lemon dressing.
- Roasted sweet potatoes for extra fiber.
💡 This soup also pairs beautifully with my Creamy Beef Pasta for a fresh, balanced meal.
Common Mistakes to Avoid
- Skipping the curry step: Adding curry powder without toasting dulls the flavor.
- Overcooking carrots: They should be soft enough to blend, but not mushy.
- Not drying chickpeas: Damp chickpeas steam instead of crisping.
- Forgetting to season twice: Season both the soup and the gremolata for full flavor.
Storage & Reheating Instructions
- Fridge: Store soup in airtight containers up to 4 days.
- Freezer: Freeze soup (without chickpeas) for up to 2 months.
- Reheating: Warm gently on the stove, adding extra broth if needed. Roast a fresh batch of chickpeas before serving.
✨ This is one recipe you’ll definitely want to save – Pin it now for later!
FAQs
1. Can I make this soup ahead of time?
Yes! It’s one of the best healthy meal prep soups just store the gremolata separately for crunch.
2. Is this soup vegan?
Absolutely! It’s naturally plant-based and ideal for healthy tasty soup recipes.
3. Can I make it spicier?
Yes add a pinch of cayenne or chili flakes to the curry base.
4. Is this soup low-carb?
Yes, it’s naturally a healthy soup recipe clean eating low carb dish.
Final Thoughts (Emma’s Voice)
Soups like this remind me that comfort doesn’t need to be heavy sometimes it’s a silky bowl of carrots and tomatoes with just the right kick of spice. The Curried Carrot-Tomato Soup with Chickpea Gremolata is a perfect blend of cozy and clean eating. I love it for quick lunches, weeknight dinners, or meal prep that feels a little fancy.
💌 If you try this recipe, let me know in the comments – I love hearing your stories and kitchen wins!
Curried Carrot-Tomato Soup with Chickpea Gremolata
Equipment
- Large Soup Pot
- Blender or Immersion Blender
- Baking Sheet
- Wooden Spoon
- Zester
Ingredients
For the Soup
- 4 cups carrots peeled and chopped
- 2 cups canned tomatoes or fresh, diced
- 1 onion diced
- 2 cloves garlic minced
- 1 tbsp curry powder
- 4 cups vegetable broth
- 1 tbsp olive oil
- salt & pepper to taste
For the Chickpea Gremolata
- 1 can (15 oz) chickpeas drained & rinsed
- 2 tbsp olive oil
- zest of 1 lemon
- 1/4 cup fresh parsley chopped
- salt & pepper to taste
Instructions
- Prep the base: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until fragrant.
- Add the vegetables: Stir in carrots and tomatoes. Sprinkle curry powder and stir well to coat the veggies.
- Simmer: Pour in vegetable broth, season with salt and pepper, and bring to a boil. Reduce heat and simmer for 20 minutes, or until carrots are tender.
- Blend: Using a blender or immersion blender, puree the soup until smooth and creamy. Adjust seasoning if needed.
- Roast the chickpeas: On a baking sheet, toss chickpeas with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes until golden and crispy.
- Make the gremolata: Once roasted, toss chickpeas with lemon zest and parsley.
- Serve: Ladle soup into bowls and sprinkle generously with chickpea gremolata.