• 1 cup of vegetable stock
  • Ÿ¾ cup of water
  • ¼ cup of coconut water
  • Ÿ5 large carrots
  • Ÿ½ cup of dried chickpeas
  • Ÿ½ of an avocado
  • Ÿ¼ cup of spinach
  • Ÿ¼ cup of onion
  • Ÿ2 Tbsp. of coconut oil
  • Ÿ2-3 drops of liquid stevia (or 2 tbsp. of natural sweetener)
  • Ÿ2 Tbsp. of ginger
  • Ÿ2 Tbsp. of garlic
  • Ÿ2 Tbsp. of black pepper
  • Ÿ2 Tbsp. of oregano
  • Ÿ1 Tbsp. of kosher salt
  • ŸFresh chives and parsley (for garnish)


  1. Place the chickpeas into a bowl and add 2½ cups of water. Cover with a clean towel or lid. Soak the beans for about one hour.
  2. Drain the water from the chickpeas. Rinse chickpeas thoroughly.
  3. Place another 2½ cups of water in a pot with the chickpeas and let it come to a boil.
  4. Cook for about an hour until desired tenderness.
  5. Let cool and drain the water. Set to the side.
  6. Using the same pot, place 1 Tbsp. of coconut oil and water in pot and heat over a low-medium fire.
  7. Finely chop the carrots and onion and then add to pot. Cook on medium temperature until tender (about 10 minutes).
  8. Meanwhile, lightly sauté the spinach in a sauce pan with 1 Tbsp. of coconut oil and set aside when complete (4-5 minutes).
  9. When carrots and onions are fully tender, remove ¼ cup of them and set aside to cool. Place the rest in a blender followed by the vegetable stock, coconut water, and ¾ cup of water. (A hand held emulsifier may be used directly in the pot).
  10. Blend on medium speed until smooth.
  11. Finely chop the chives and parsley. Add them to blender and then blend on low for 30 seconds. Add stevia and seasonings and blend on low for another 30 seconds.
  12. Place the soup mixture back into the heated pot on stove.
  13. While the soup is heating up, add the ¼ cup of carrots/onion and the previously cooked chickpeas.
  14. Dice the avocado and spinach and place in the soup to top off.

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