top of page



Serves 4 people
515 calories
61g carbohydrates
14g protein
23g fats


3 red peppers
2 medium sized carrots
2 tbsp. of olive oil
1 tsp. of salt
1 diced red onion
2 tbsp. of freshly chopped
2 tbsp. of fresh ground ginger
1 tsp. of turmeric
2 cloves of garlic, minced
1-2 red chillies
400g / 1 can of chickpeas
400ml / 1 can of coconut milk
280ml of warm water
2 tsp. of chilli flakes
1 lime, juiced


1. First, oven roast the vegetables by chopping the red pepper and carrots and placing them out on an oven tray and drizzle over with the olive oil and salt.
2. Bake at 180 degrees / gas mark 4 for 10-15 minutes until roasted.
3. In a saucepan on medium heat with a small splash of oil add the onion, lemongrass, ginger, turmeric, garlic and chopped red chilies as well as a small amount of oil and cook for 5 minutes to gently brown.
4. Remove the oven roasted vegetables and introduce to the spice and onion mix along with the canned chickpeas in juices, coconut milk, water, chili flakes and juice of one lime.
5. Cover with a lid and bring to boil for 2-3 minutes before reducing to simmer on low heat for 20-22 minutes.
6. Place the soup in a blender and blitz before serving with a wedge of fresh lime.

bottom of page