Carrot Soup with Tahini and Roasted Chickpeas (#5)

Let’s just say this definitely tasted as described….carrot soup.  I’m not sure if I would remake this soup as it did not have much flavor beyond the carrots.  If you are more creative than I, feel free to spice this up and make it delicious!  My boyfriend at the time actually loved it and got himself seconds!


Serves 4-6



2 T olive oil

2 lbs carrots – peeled, diced or thinly sliced

1 large yellow onion – finely chopped

4-6 garlic cloves – peeled and smashed

1/4 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp kosher salt

pinch of red pepper flakes

4 cups low sodium vegetable broth


1 15-ounce can chickpeas – drained, patted dry on paper towels

1 T olive oil

1/4 tsp kosher salt

1/4 tsp ground cumin

Lemon-Tahini sauce

3 T tahini paste

2 T lemon juice

2 T water

fresh parsley


Heat 2 T 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, ~15 minutes.

Heat oven to 425 degrees.  Toss chickpeas with olive oil, salt and cumin until well coated.  Spread onto parchment paper lined baking sheet and roast until browned and crisp.  Can take ~10-20 mins.  Toss occasionally throughout cooking time.

Once veggies have begun to brown, add broth and scrape any bits stuck to bottom of pan.  Cover pot with lid and simmer until carrots are tender, ~30 minutes.

In small dish, whisk together tahini, lemon juice and water into smooth, yogurt-like consistency.  Add more lemon juice or water if needed until desired consistency achieved.

Puree soup in large food processor (or in batches in blender) until smooth.  Ladle into bowls, dollop with tahini mixture, sprinkle with crisped chickpeas and garnish with chopped parsley.

Serve with toasted pita wedges if desired.

Original source Smitten Kitchen


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