Carrot coriander and coconut soup with spicy chickpeas

This recipe is made with a creamy mix of coconut and oat milks which gives the soup a velvet texture. It is packed with flavour, nutrients and very quick to make.

Serves 4


1 tbsp olive oil

1 onion, roughly chopped

2 cloves garlic, chopped

400g carrots, scrubbed and cut into rings

1 tsp turmeric

1 pinch dried chilli (optional)

500ml vegetable stock

300ml Oat Drink

165ml coconut milk

sea salt and freshly ground black pepper

1 tbsp of chopped coriander and a little extra to serve

For the spiced chickpeas

400g can chickpeas

1 tbsp olive oil

1 tbsp ground cumin

1/2 tbsp ground coriander

1/2 tbsp turmeric

sea salt and freshly found black pepper


Sweat the onions and garlic in a little olive oil until just beginning to colour. Add the turmeric, chilli (if using) and carrots to the pan and stir well. Pour in the vegetable stock and bring the contents of the pan to a simmer. Cook the vegetables for about 10 minutes or until soft.

Remove from the heat. Allow the vegetables and stock to cool slightly and add the Oat Drink, most of the coconut milk and most of the chopped coriander. Save a little coconut milk and coriander back to decorate the soup.

Use an immersion blender to blend the soup until smooth. Taste and season adjust the seasoning.

To make the spicy chickpeas

Drain the chickpeas and allow them to dry a little. Pour the olive oil in a large frying pan and heat gently. Add the chickpeas and spices to the frying pan and season well. Increase the heat and fry the chickpeas and spices moving them around the pan for five minutes.

To serve

Ladle the soup into four bowls and scatter a few spicy chickpeas in the centre. Sprinkle with the chopped coriander and dribble with the remaining coconut milk.