It’s been a little colder the last few weeks so I thought a warm bowl of soup would be a nice thing to come home to. After all the eating from Thanksgiving I settled on a healthy and hearty soup made from carrots and garnished with chickpeas and tahini. I’m not usually a fan of pureed soups but this one caught my eye because of all the tasty garnishes on top. I was already a big fan of Baked Chickpeas so I was excited to try them out in a soup. I was surprised at how well all the ingredients came together. I loved the earthy flavor of the carrot soup with the tangy tahini and crispy chickpeas. I served the soup with a few slices of pita bread which also served as an edible spoon!
- 2 tbsp olive oil
- 2 pounds carrots, peeled and diced
- 1 large onion, finely chopped
- 5 garlic cloves, chopped
- 1/4 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp table salt, or to taste
- Pinch of red pepper flakes
- 4 cups chicken or vegetable broth
- 1 15-ounce can chickpeas, drained and patted dry
- 1 tbsp olive oil
- 1/2 tsp coarse sea salt
- 1/4 tsp ground cumin
- 3 tbsp tahini paste
- 2 tbsp lemon juice
- Pinch or two of salt
- 2 tbsp water
- Pita wedges, garnish
- 2 tbsp flat-leaf parsley, coarsely chopped
- Heat two tablespoons olive oil in heavy large pot over medium heat.
- Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes.
- Meanwhile, heat your oven to 425F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re coated.
- Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp, about 10-20 minutes.
- Once vegetables have begun to brown, add broth. Cover pot and simmer until carrots are tender, about 30 minutes.
- Meanwhile,whisk together tahini, lemon juice, salt and water until smooth with a yogurt-like consistency. Add more lemon juice or water to reach the right consistency.
- Puree soup in a food processor until smooth.
- Ladle into bowls. Dollop each with lemon-tahini, chickpeas and garnish with parsley. Serve with pita wedges.