Honey Carrot Bisque with Crispy Garbanzo Beans


This Carrot Bisque is creamy, sweet, and smoky, and it’s the perfect soup to get us through those remaining chilly days while we wait for spring It’s packed with nutritious canned veggies, and research from the Produce for Better Health Foundation found that six out of 10 people report increased happiness as a result of consuming more fruit and vegetables. So, this simple soup will surely help put a spring in your step!

Canned carrots are the perfect backdrop for this decadent bowl of comfort. They’re harvested at the peak of ripeness and canned within only four hours, sealing in their nutrition and flavor. With a nutrient-rich base in place, the addition of honey and smoked paprika really enhances the flavor of the carrots. The canned spinach is packed with a hint of sea salt, so I didn’t even have to prep it, which gives me a bit more time to spend with my family! The green strands of spinach also make a colorful addition to an already bright dish.

I always keep cans of garbanzo beans on hand in my “cantry.” I add them to so many recipes and this was no exception! They add a protein and a creamy component to the soup but most of all a wonderful crunch as a topping. I also got to save the leftovers for healthy snacking!

This post is done in partnership with Cans Get You Cooking. All recipes and opinions are my own.


Honey Carrot Bisque with Crispy Garbanzo Beans


  • 1 can garbanzo beans (divided), drained and patted dry

  • 1 Tbsp olive oil

  • 2 Tbsp butter, (divided) unsalted

  • 1 clove garlic, chopped

  • 1 1/2 cups yellow onion, chopped

  • 3 cups canned carrot slices, drained

  • 1/3 cup honey

  • 1/4 tsp dill

  • 1 tsp kosher salt

  • 1/8 tsp smoked paprika

  • 2 cups vegetable stock

  • 1 can spinach, drained and squeezed dry

  • 1 1/2 cups heavy cream

  • 1 Tbsp orange juice


  1. In a large pot heat one tablespoon of butter. Add the garlic and the onions. Sauté for 3 minutes.

  2. Then add in the 3 cups of carrots, and the other half cup of the chickpeas. Mix to incorporate.

  3. Add in honey and remaining tablespoon of butter. Mix gently until all the carrots are well coated.

  4. Then season with dill, kosher salt, and smoked paprika

  5. Add the 2 cups of vegetable stock and bring to a boil. Cover and cook for 10 minutes

  6. In a blender or using a hand mixer puree the carrot mixture until smooth. ***If you are using a blender COOL DOWN the mixture first before adding to the blender to avoid any burns.***

  7. Return to pot. Stir in one cup of the canned spinach. Then add in the heavy cream and orange juice. Stir to combine.

  8. On a low heat, heat the soup through, but do not bring to a boil. Serve topped with the crispy garbanzo beans and drizzle of honey if desired.

Crispy Garbanzo Beans

  1. Preheat the oven to 400 degrees.

  2. Rinse and drain the garbanzo beans.

  3. Dry the garbanzo beans laying them out on a towel or dabbing them with a paper towel.

  4. Take ½ cup of the garbanzo beans and toss them in a pinch of salt with olive oil.

  5. Lay them out on a rimmed baking sheet and roast the garbanzo beans for 25 minutes, until they turn golden brown, more towards the brown color. Set aside.