Roasted Carrot Soup with Za'atar Chickpeas
- Yield 4
- Prep 20 minutes
- Cook 35 minutes
- Total 55 minutes
Roasted Carrot Soup with Za'atar Chickpeas is a soup recipe on Avoteb. The yield on the card is 4. Plan on 55 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2 pounds carrots, sliced diagonally to 1” thickness
- 2 tablespoons olive oil, divided
- fine sea salt and freshly-ground black pepper
- 1 large white onion, diced
- 5 cloves garlic, minced
- 1 teaspoon ground cumin
- 6 cups vegetable stock
- 1/3 cup tahini
- 2 to 4 tablespoons freshly-squeezed lemon juice
- toppings: plain yogurt (or dairy-free yogurt), finely-chopped fresh cilantro or extra za’atar
- 1 (15-ounce) can chickpeas, rinsed, drained and thoroughly patted dry
- 1 tablespoon olive oil
- 1 tablespoon za’atar seasoning
- 1 teaspoon fine sea salt
Method
Bake the carrots. Warm oven to 400°F. Line a large baking sheet with parchment paper. Set the carrots on the baking sheet, drizzle evenly with 1 tablespoon oil, and toss briefly to evenly coat. Spread the carrots out in an even layer and season generously with salt and pepper. Set on the middle baking rack and bake for 30-40 minutes until the carrots are soft and lightly caramelized around the edges.
Bake the chickpeas. Line a (separate) small rimmed baking sheet with parchment paper. Make sure the chickpeas are as dry as possible, discarding any extra skins that may have patted loose, then spread the chickpeas out on the baking sheet. Spoon evenly with the olive oil and toss until evenly coated. Then sprinkle evenly with the za’atar and salt. Set on the lower baking rack and bake for 30 minutes (simultaneously with the carrots), pausing to shake the pan at the halfway point so that the
Sauté. While that cooks, heat the remaining tablespoon of oil in a large stockpot over medium-a hot burner. Tip in the onion and sauté for 5 minutes, stirring occasionally, until softened. Tip in the garlic and cumin and sauté for 2 minutes, stirring frequently. Tip in the vegetable stock and stir to combine. Continue cooking until the broth reaches a let it bubble gently. Lower heat to low, cover, and let it bubble gently until the carrots are ready to go.
Puree Once the carrots are ready, add them to the broth and let it bubble gently for 5 minutes. Tip in the tahini and lemon juice and stir to combine. Take an immersion blender to purée the soup until it is silky smooth, adding in extra vegetable stock if needed to thin out the consistency.
Salt Taste and season with additional salt, pepper, lemon juice and/or tahini as needed.
Plate Plate warm, garnished with the crispy chickpeas and any additional toppings that you would like, and enjoy!
