Spicy Carrot, Sweet Potato and Chickpea Soup with Achill Island Smoked Sea Salt

A warming soup with a spicy, smokey hit, perfect for a cold day. 


  • 5 carrots (300g)
  • 1 Sweet potato (400g)
  • 2 Celery sticks
  • 1 onion 
  • 1 red chilli 
  • 3 cloves of garlic
  • 5-6 leaves of fresh oregano
  • 1 L of vegetable stock
  • 1 can of chickpeas, drained
  • 2 tbsp rapeseed oil
  • 1/4 tsp smoked paprika
  • Black pepper
  • Generous pinch of Achill Island Smoked Sea Salt 


  1. Heat the rapeseed oil in a heavy based pot on medium to high heat and add the the onion, garlic, chili and celery and fry for 2-4 minutes.
  2. Add the carrots and sweet potato and cook for another couple of minutes. 
  3. Add in the stock, smoked salt, paprika, black pepper and oregano and bring to the boil. 
  4. Reduce to a simmer for 15-20 mins. 
  5. Add the chickpeas and let simmer for another 10 mins. 
  6. Remove from heat and blend to a smooth consistency. Add more water if needed. 
  7. You can also remove some of the chickpeas and add back in before serving to add some texture. 
  8. Serve with a pinch of chilli fakes and Achill Island Smoked Sea Salt. 

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