This. Is. Amazing.
Trust me. This recipe may seem a little involved - not only do you make soup, but you toast chickpeas, make lemon-tahini AND toast pita wedges. But each component makes this soup absolutely delish.
Carrot Soup with Lemon Tahini and Toasted Chickpeas
2 tbsp. olive oil
2 pounds carrots, peeled, diced or thinly sliced
1 large onion, finely chopped
4 garlic cloves, peeled and smashed
1/4 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. salt
fresh ground pepper
4 cups vegetable broth
15-oz can chickpeas, drained and dried
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. ground cumin
3 tbsp. tahini paste
2 tbsp. lemon juice
pinch of salt
2 tbsp. water
Toasted Pita Wedges
whole wheat pitas, cut into wedges
Za’atar (Middle Eastern spice blend) or salt
Heat two tablespoons of olive oil in a large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper and saute until they begin to brown, about 15 minutes.
Meanwhile, preheat oven to 425 degrees. Toss chickpeas with one tablespoon of olive oil, salt and cumin until they are completely coated. Spread them on a baking sheet and roast in oven until they are brown and crisp. Toss occasionally to make sure they are evenly toasted.
Once vegetables have begun to brown, add broth. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.
Meanwhile, in a small dish, whisk together tahini, lemon juice, salt and water until smooth.
Spread pita wedges on a second baking sheet and brush lightly with olive oil. Sprinkle with za’atar or salt and toast in oven for about 5 minutes.
Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Spoon a dollop of Lemon-Tahini in each bowl, top with chickpeas and serve with pita wedges.
*Recipe from Smitten Kitchen