Loaded with savory spices, and topped with crunchy roasted chickpeas, this bright soup is a ray of sunshine on a dark winter day.
Prep.
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Ingredients
For 4 Serving(s)
roasted-carrot-and-tahini-soup-with-chickpeas
- 1 lb carrots
- 4 T olive oil
- salt
- 1 onion
- 4 clv garlic
- 1/4 t coriander
- 1/8 t crushed red pepper flakes
- 3 c broth
- 1 1/2 c chickpeas
- 1/4 t cumin
- 1/4 t paprika
- 1/2 lemon
- 4 T tahini
- 6 oz yogurt
Roasted Carrot and Tahini Soup with Chickpeas Directions
- Preheat oven to 400˚F. Place the carrots in a large roasting pan and toss with 2 tablespoons of the olive oil and a sprinkle of salt. Roast for 25 minutes, stirring once midway through cooking. Leave the oven on when you take the carrots out.
- In a large pot over a medium flame, heat 1 tablespoon of the olive oil. Add the onion and sauté 2-3 minutes. Stir in the garlic, coriander, and crushed red pepper, and sauté stirring, until fragrant. Add the roasted carrots, and pour in the broth. Bring to a boil, then lower the heat and simmer for 10 minutes.
- Place the chickpeas in the roasting pan from the carrots. Coat the chickpeas with the last tablespoon of olive oil, then stir in the cumin, paprika, and a pinch of salt. Roast 15 minutes, then set aside to cool.
- In batches if necessary, transfer the soup to a blender or food processor and purée until smooth. Blend in the lemon juice and tahini. If the soup is too thick, add a splash or two more of broth, and purée until the consistency is to your liking.
- Ladle the soup into bowls, and top each serving with a dollop of yogurt and some roasted chickpeas. Enjoy while hot.