This is hands-down one of my favorite soups I’ve had yet this season. It’s creamy and sweet from the carrots, and hit with a contrasting tang from a dollop of yogurt and squeeze of lemon. Then it’s topped with a satisfying drizzle of tahini and roasted chickpeas to add in some texture.
Pair with some bread, and you’re in for a treat!
Carrot Soup with Tahini and Roasted Chickpeas
- January 26, 2014
- Serves 3-4
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Ingredients
- -1 1/2 lb. carrots, chopped on a diagonal into 1/2-inch slices
- -3 1/2 Tbsp. extra virgin olive oil, divided
- -1 small onion, chopped
- -4 cloves garlic, minced
- -1/2 tsp. ground coriander
- -1/4 tsp. red pepper flakes
- -1 quart veggie broth
- -1 1/2 cups cooked chickpeas
- -1/2 tsp. ground cumin
- -1/2 tsp. smoked paprika
- -1/2 lemon
- -3/4 cup plain coconut yogurt
- -4 Tbsp. sesame tahini
- -Handful of parsley, chopped
- -Salt and pepper, to taste
Directions
- Step 1
- Preheat oven to 425F. Line large baking sheet with aluminum foil, and toss carrots with 1 1/2 Tbsp. of the olive oil. Sprinkle with salt. Roast for 25-30 minutes, stirring around the 15 minute mark.
- Step 2
- Heat 1 Tbsp. of olive oil in a large pot over medium-high heat. Add onion, and saute for 3 minutes, or until beginning to soften. Add the minced garlic, coriander, and red pepper flakes and saute for 2 minutes longer, until the onions begin to caramelize.
- Step 3
- Add the roasted carrots and veggie broth. Bring to a low boil, then reduce heat to a simmer and cook for 10 minutes.
- Step 4
- Meanwhile, scatter the chickpeas on the roasting pan used for the carrots. Toss with remaining olive oil, cumin, smoked paprika, salt and pepper. Toss to coat evenly, then roast for 15-20 minutes, stirring halfway, until chickpeas start to get slightly crispy.
- Step 5
- Place soup in a blender and puree until smooth. Return to pan, and squeeze in the juice of the lemon. Adjust salt, if needed.
- Step 6
- Spoon the soup into bowls. Top each with a spoonful of yogurt and 1 Tbsp. of tahini, as well as a handful of the roasted chickpeas. Sprinkle with parsley. Serve.
