Want other soups? Try Miso-Carrot Soup, Lentil Soup with Lemon, Baked Potato and Bacon Soup, Black Bean Soup, or Slow-Cooker Chicken Chili.
📖 Recipe
Carrot Soup with Sesame and Chickpeas
This healthy and delicious soup is filling and satisfying.
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 2 pounds carrots (diced or thinly sliced)
- 4 garlic cloves (minced)
- ¼ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon table salt
- a pinch of red pepper flakes
- 4 cups vegetable broth (you can use water and salt to taste instead, although it's not as good)
- 1 can chickpeas (14oz; drained, rinsed, and patted dry)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- 3 tablespoons tahini paste (sesame)
- 2 tablespoons lemon juice
- a pinch of salt
- 2 tablespoons water
- parsley to garnish (optional)
Instructions
- Heat 2 tablespoons olive oil in a large, heavy pot over medium heat. Saute onions, carrots, garlic, coriander, cumin, salt, and pepper flakes until the onion begins to brown.
- Meanwhile, heat the oven to 425F. Toss chickpeas with 1 tablespoon olive oil and sprinkle with cumin and salt. Place in a heavy baking sheet and bake until browned and crisp, about 10-20 minutes, tossing occasionally. (This usually takes me closer to 20.)
- Add vegetable broth to the vegetables, scraping the bottom of the pot to deglaze. Cover and simmer for 30 minutes, until the vegetables are tender.
- While the soup simmers, combine the tahini, lemon juice, pinch of salt, and water and whisk to combine, stirring until smooth. This mixture will be thin; add more lemon juice or water if necessary.
- Puree soup using an immersion blender (affiliate link) or in a blender until smooth. Ladle into bowls, then drizzle with the tahini-lemon sauce and top with chickpeas and parsley if using. Serve with pita bread if desired.
Leave a Reply