This healthy and delicious soup is filling and satisfying.
Author: Leona Konkel
2poundscarrots(diced or thinly sliced)
a pinch of red pepper flakes
4cupsvegetable broth(you can use water and salt to taste instead, although it's not as good)
1canchickpeas(14oz; drained, rinsed, and patted dry)
a pinch of salt
parsley to garnish(optional)
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 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.
Carrot Soup with Sesame and Chickpeas https://easyascookies.com/carrot-soup-with-sesame-and-chickpeas/