Carrot and mango soup with roasted chickpeas

Creamy soup with coconut milk. Best serve with roasted chickpeas.


  • 1 onion
  • 40 g fresh ginger
  • 400 g carrot
  • 1 tbsp coconut oil
  • 30 g basmati rice
  • 800 ml vegetable broth
  • 4 kafir leafs
  • 1 mango
  • 200 ml coconut milk
  • 1/2 lime and lime zest
  • salt, pepper, chili,
  • 1/2 tsp turmeric
  • coriander


Peel and cut the onion, carrots and fresh ginger. Heat up coconut oil in the pan and add onion and ginger. Stir for couple minutes, don’t let the onion burns. Add carrot and stir 3 more minutes. Add basmati rice and stir for few more minutes. Pour 600 ml vegetable broth, add kafir leafs and boil for about 15-20 minutes.
Peel the mango, cut it in cubes (leave few pieces for topping) and add to the soup. Boil for another 5 minutes. Take the kafir leafs out and add coconut milk and the rest of the broth. Add salt, pepper, turmeric, chili powder (or a piece of fresh chili), lime juice and lime zest. Stir and cook for few more minutes.
Serve with a piece of mango, coriander, splash of coconut milk and roasted chickpeas.

Roasted chickpeas ingredients: 

  • 1 can of chickpeas
  • 1-2 tbsp spice mix: smoked paprika, chili, salt, herbs or garam masala
  • 1 tbsp olive oil


Cover the chickpeas in the marinate and bake in the oven in 180-200C until crispy (around 20-25 min).


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