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Roasted Carrot Soup with Chickpea Croutons

Roasted carrot soup loaded with spicy North African harissa & zaatar, topped with crispy sumac chickpea croutons this vegan soup is a winner!

Whether you want to serve this as a main course soup with bread or as a smaller starter or even lunch dish this soup is guaranteed to please the crowd.

Spicy vegan roasted carrot soup with crispy chickpeas.

Spicy Vegan Soup

This spiced roasted and pureed carrot soup recipe is loaded with the wonderful flavours of North African cuisine.

Harissa paste, zaatar and sumac all feature prominently and they are perfect with the mellow roasted garlic and sweet earthy carrots.

They work particularly well with the sweet and earthy tones of carrot… hence this soup!

Roasting vegetables make a great base for a soup because it helps get those sugars coloured up and it adds a great depth of flavour.

I use it as a technique in both my roasted curry parsnip soup and my roasted tomato soup.

And don’t get me started on the crispy chickpea “croutons”. They are a moment of almost genius level of clarity, even if I say so myself!

Overhead vegan roasted carrot soup with crispy chickpeas.

Frequently Asked Questions.

What is harissa paste and can I make it at home?

Harissa is a spicy paste made primarily from many types of pepper some sweet and some spicy. It is mixed with garlic, oil, cumin, coriander and caraway, rose harissa also contains rose petals.

I have tried many at-home recipes for making harissa and never get quite the complexity of store-bought versions.

As a result, I use either use Le Cap Bon or Belazu brand.

Can I use canned chickpeas?

Oh gosh yes!

They are just fine, dry them as well as you can, but do be aware that they will still spit in the oil so please protect yourself with a lid. I use a small 24cm saute pan.

Sumac and Zaatar, will they sit in my cupboard forever?

Not if you do not want them too because I use them all of the time here on my site. just hit search and you will be sorted.

Sumac gets used in dishes as diverse as my halloumi burger through to my rabbit tagine and Turkish lentil soup.

Zaatar features in equally diverse recipes like my Moroccan lamb tagine through to my Moroccan meatballs.

Close up spicy roasted carrot soup with crispy chickpea croutons.

Serving Suggestions.

This is a glorious thick bowl of heart-warming and belly filling soup.

I curl up on the sofa with a big bowl and feel cozy. If I were to add anything then it would be bread, because well, bread and soup is just magic.

I quite like cutting pita bread into triangles and toasting it off in a griddle pan and dip it in. The soup is plenty thick enough to coat the pita well.

But if you are a baker then try and make Moroccan khobz because it is genius with this roasted carrot soup!

Spicy vegan roasted carrot soup with crispy chickpea croutons.
Yield: 4 Servings

Roasted Carrot Soup Recipe

Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 10 minutes

This roasted carrot soup is loaded with wonderfully spicy Moroccan and Tunisian flavours and is topped with crispy sumac coated chickpeas!


  • 500g Carrots (5-6 Carrots 2cm thick & 12-15cm long)
  • 300g (2 Cups) Onion
  • 2 Sticks Celery
  • 1 Head Garlic
  • 2 Tbsp Harissa Paste
  • 2 Tbsp Olive Oil
  • 1 Tbsp Zaatar
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 750ml (3 Cup) Vegetable Stock
  • 125g (2-3-3/4 Cup) Cooked Chickpeas
  • 1 Tsp Sumac
  • Oil for frying


  1. Mix together the olive oil, harissa paste, zaatar, salt, and pepper.
  2. Top and tail the carrots and palce on a baking sheet.
  3. Peel and cut the onion into wedges and add to the carrots.
  4. Remove the garlc cloves from the head of garlic, (do no peel) and place on the baking sheet along then add the celery.
  5. Coat the vegetables with the harissa and olive oil mix.
  6. Roast in the oven at 200°C or 400°F for an hour.
  7. Remove the vegetables from the oven and place in a blender along with the vegetable stock and blend.
  8. Pass through a fine sieve and return to a pan to keep warm.
  9. Dry the chickpeas as thoroughly as you can.
  10. heat 5-7mm (1/4") of neutral oil in a pan and heat to a medium high heat (around 160°C or 320°F).
  11. Add the chickpeas and a lid, no matter how well you dry the chickpeas they will spit.
  12. Give them a shake every 30 seconds and cook for 2-3 minutes,
  13. Drain the chickpeas on kitchen paper and give the a coating of sumac and serve on the soup.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 242Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 1091mgCarbohydrates: 34gFiber: 9gSugar: 11gProtein: 6g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Gabi Rupp @ Leanjumpstart

Monday 17th of September 2018

As a huge soup lover I can't get enough of clean eating soup inspirations. Thank you for sharing this African inspired carrot soup, bringing back wonderful holiday memories. I love especially the fact that you've use my beloved, protein and fiber rich chickpeas instead of bread croutons.

Brian Jones

Thursday 20th of September 2018

Thank you!

Amy | The Cook Report

Monday 17th of September 2018

I love using harissa in my cooking, it adds such an amazing flavour!

Brian Jones

Thursday 20th of September 2018

It certainly does!


Monday 17th of September 2018

I'm a fan of carrot soup. The added chickpeas make it even better.

Brian Jones

Thursday 20th of September 2018

Thanks Lisa


Monday 17th of September 2018

Ahhhh! Chickpea croutons! You Sir, are a genius!!!

Brian Jones

Thursday 20th of September 2018

Awww schucks!


Monday 17th of September 2018

I love harissa on everything. I have never thought to put it in a soup - great idea.

Brian Jones

Thursday 20th of September 2018

It works really will with the roasted carrots.

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