Carrot Soup with Chickpeas, Tahini, and Thyme
This is a winter spin on the tomato carrot soup I shared in Simply Living Well, made all the more hearty by a dollop of tahini and a smattering of crispy chickpeas. To liven it up a bit, I added the zest and juice of a lemon and a pinch of red pepper flakes. It’s warm, filling, and such a nice way to use the fruits and veggies you’ll easily find at the supermarket this time of year. Makes about 2 quarts.
Ingredients
Soup
2 tbsp olive oil
1 medium yellow onion
1 tsp paprika
pinch of salt
4 garlic cloves
2 pounds carrots, peeled and sliced
the zest and juice of a lemon
a pinch of red pepper flakes
3 sprigs of thyme
4-6 cups vegetable stock
Chickpeas
1, 15-ounce can chickpeas, drained and patted dry
1-2 tbsp olive oil
1-2 tbsp garlic and herb seasoning (linked)
pinch of coarse salt, to taste
Tahini dressing
3 tbsp tahini
2 tbsp lemon juice
3 tbsp water
pinch of salt
Directions
Heat the oil in a large saucepan over medium-high heat. Add the onions and cook for about 10 minutes or until they’re soft and translucent. Add the garlic, paprika, and salt and cook for another minute. Add the carrots, lemon juice, lemon zest, and red pepper flakes and cook for a few more minutes, then add 4 cups of the stock and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes or until the carrots are fork tender.
While the cup is simmering, bake the chickpeas. Preheat the oven to 425 degrees F and line a rimmed baking dish with parchment paper. Place the chickpeas in a medium size bowl and toss them with olive oil, herbs, and salt. Transfer them to the baking sheet and spread them in an even layer. Roast until golden and crispy, for about 10-15minutes, tossing them occasionally to make sure they’re toasting evenly. Turn off the oven and let them bake for another 5-10 minutes.
Prepare the tahini dressing. In a small bowl, whisk together the ingredients until smooth like thick salad dressing. Taste it and adjust with water, salt or tahini until it’s just to your liking.
Once the soup is ready, puree it with an immersion blender until smooth. If it seems too thick, add more vegetable stock and cook a little longer to warm it. Serve it topped with the chickpeas, tahini dressing, a drizzle of olive oil, and a sprig of fresh thyme.