Soup isn’t just for the winter! This Summer Corn and Carrot Soup with Roasted Chickpeas can be served warm or chilled and is perfect for summer! This corn and carrot soup is chock full of fresh summer veggies including, but not limited to: corn, carrots, yellow bell peppers, and yellow cherry tomatoes. The corn acts as a natural sweetener and tones down the acidity of the tomatoes, making it a perfect and well-balanced summer soup!
Do you know what I hate the most? I hate it when people discriminate against soup in the summertime. I can think of a million and one reasons why soup can be served all summer long, but I won’t bore you with a lengthy and annoying list. I will mention that soup doesn’t necessarily have to be served warm. I have had many amazing chilled soups and gazpachos that are perfect for the summer heat. Also, I think we should praise summertime soups because of all of the fresh veggies we have on hand. What is a soup without the perfect veggies? It doesn’t exist, my friends. It doesn’t exist.
This summer corn and carrot soup is my ode to summertime soup. I like to think of it as my “yellow soup” because it’s all about the yellow veggies in this soup: heirloom carrots, yellow cherry tomatoes, corn kernels, and yellow bell pepper. These veggies give this soup the most amazing, bright and vibrant color. It’s almost too pretty to eat!
In addition to the veggies absolutely making this soup, I think the toppings are just as important. I’m a firm believer that all great soups have the best garnishes. This soup is no different. From the crispiest of chickpeas to the freshest of fresh micro greens, and the salted pepitas to the creamy drizzle of coconut milk, this soup does not lack in delicious toppings.
I love this summer corn and carrot soup, and I think you will too! Pair it with a farmhouse ale or saison. It will really bring out the freshness from the veggies! Enjoy!
Preheat your oven to 425 degrees F. Line a large baking sheet with foil. In a medium bowl, toss the garbanzo beans with the olive oil, curry powder, paprika, salt, black pepper. Pour the beans onto the prepared baking sheet. Place it in the oven and roast for 25-30 minutes or until brown and crispy. Remove from heat and set aside to cool completely. Store in an airtight container for about a week.
Add the olive oil for the soup to a large dutch oven set over medium heat. Add the onion, peppers, and carrots. Cook for about 10 minutes, or until tender. Season with salt and black pepper. Add the garlic and curry paste. Stir and cook for an additional 2 minutes.
Pour in the vegetable stock. Bring the soup to a simmer and then reduce the heat to low. Cook for 10 minutes, and then add the corn kernels, cherry tomatoes and cayenne pepper. Stir to combine and cook for an additional 5 minutes. Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. This may take a few minutes to get a smooth consistency. Alternatively, if you do not have an immersion blender, very carefully transfer the soup to a regular blender in batches. Have a bowl ready, and blend in batches. Pour the batches into the bowl and then once all of the soup has been added, pour it back into the pot.
Place the pot back over medium-low heat. Stir in the coconut milk and cook for about 5 minutes or until warmed through. If the soup is too thick for your liking, you may add more vegetable stock at this point. Make sure to cook for an additional 5-10 minutes after you add the stock if you decide to go this route.
Serve the summer corn and carrot soup topped with micro greens, roasted pepitas and roasted chickpeas. Add a drizzle of coconut milk if desired. Enjoy this soup served warm or chilled!