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Moroccan Carrot Soup with Chickpeas

Creamy soup without the cream! This silky spiced Moroccan Carrot Soup is thickened with chickpeas and screams comfort with every bite. Serve it as an appetizer or light lunch. i166 calories and 1 Weight Watchers SP
Prep Time15 mins
Cook Time40 mins
Cooling Time10 mins
Total Time1 hr 5 mins
Course: Soups
Cuisine: Moroccan
Keyword: Carrot Soup, Vegan
Servings: 6 Servings
Calories: 166.4kcal



  • Heat 2 teaspoons olive oil in a large nonstick saucepan set over medium heat.
  • Add the onions and cook until tender, 5 to 6 minutes.
  • Add the remaining 1 teaspoon olive oil, then stir in the carrots and garlic. Cook for 3 minutes.
  • Stir in the cumin, coriander, cinnamon, ginger, cayenne and salt. Cook for 1 minute.
  • Stir in the vegetable broth and chickpeas. Bring to a boil, then lower heat slightly and cook at a lively simmer until the carrots are very tender, about 30 minutes.
  • Allow the soup to cool for about 10 minutes. In batches, puree the soup in a blender until smooth. Return to the saucepan to reheat.
  • Serve with yogurt and parsley, if desired.


Weight Watchers Points: 1 (Freestyle SmartPoints), 4 (Points+)


Serving: 1cup | Calories: 166.4kcal | Carbohydrates: 30.1g | Protein: 4.6g | Fat: 3.3g | Saturated Fat: 0.4g | Sodium: 1377.4mg | Fiber: 6.3g | Sugar: 7.5g