Roasted Carrot, Harissa & Chickpea Soup

^{Published on February 27th, 2026}

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Intermediate

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If you’re craving something warming, nourishing and packed with bold flavour, this roasted carrot, harissa and chickpea soup delivers beautifully. Sweet roasted carrots meet smoky harissa and creamy chickpeas for a plant-based bowl that feels both comforting and vibrant. It’s the kind of recipe that works just as well for a cosy weeknight supper as it does for an easy make-ahead lunch.

Roasting the vegetables first is what makes this soup special. The natural sweetness of the carrots intensifies in the oven, while the garlic softens into a mellow, almost buttery paste. Paired with gently spiced harissa and a bright squeeze of lemon, the result is a beautifully balanced soup with depth, warmth and freshness in every spoonful.

Why You’ll Love This Soup

• Naturally plant-based and packed with fibre and protein
• Gently spiced rather than overpowering
• Gluten free and easy to adapt
• Perfect for batch cooking and freezing

For an extra flourish, drizzle with good-quality olive oil or add a swirl of yoghurt for contrast. Serve with warm flatbreads or crusty sourdough for a complete, satisfying meal.

Ingredients (serves 2)

4 x 150g packs baby topped carrots
2 tbsp olive oil
6 cloves garlic (unpeeled)
2 tbsp harissa
Zest and juice of ½ lemon (plus extra zest to garnish, optional)
2 x 400g cans chickpeas (one drained and rinsed, one with its liquid)
500ml gluten free vegetable stock
Salt and freshly ground black pepper

Instructions:

Preheat the oven to 200°C (gas mark 6). Arrange the baby topped carrots in a roasting tin and toss with the olive oil. Season well and roast for 15 minutes, until they begin to soften.
Add the unpeeled garlic cloves, 1 tablespoon of the harissa and the zest of ½ lemon to the tin. Toss everything together and move to one side. On the other side of the tin, add one 400g can of drained and rinsed chickpeas. Toss them with the remaining tablespoon of harissa and season.
Roast for a further 15 minutes, until the carrots are tender and lightly caramelised. Remove the garlic from its skins and transfer it to a blender along with the roasted carrots.
Spread the chickpeas out and return them to the oven for 5 minutes more to crisp up slightly.
Add the second can of chickpeas (including its liquid) to the blender with the carrots and garlic. Pour in the vegetable stock and lemon juice. Blend until smooth and creamy. Taste and adjust the seasoning as needed.
Gently reheat the soup if necessary. Serve topped with the crispy roasted chickpeas and an extra sprinkle of lemon zest, if you like.

Simple ingredients, bold flavour, and that perfect balance of sweet, smoky and citrusy notes — this is a soup you’ll come back to again and again.