Carrot chickpea soup

    30 min

    This is an usual take on a simple carrot soup with oven roasted chickpeas and tahini lemon sauce.

    3 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 2kg carrots, peeled and diced
    • 1 large onion, minced
    • 4 large garlic cloves, minced
    • 1/2 teaspoon ground cumin
    • salt to taste
    • 1 pinch cayenne
    • 1L water
    • 2 vegetable stock cubes
    • For the chickpeas
    • 1 (400g) tin chickpeas, drained
    • 1 tablespoon olive oil
    • salt to taste
    • 1/2 teaspoon ground cumin
    • For the tahini sauce
    • 3 tablespoons tahini
    • 2 tablespoons lemon juice
    • 2 tablespoons water
    • minced fresh coriander

    Prep:30min  ›  Ready in:30min 

    1. Heat olive oil in a pot over medium heat. Add carrots, onion, garlic, cumin, salt and cayenne and fry till they turn golden, about 15 minutes.
    2. Add veg stock cubes and water and cook till carrots are soft, stirring, about 30 minutes.
    3. While the soup is cooking preheat the oven to 220 C / Gas 7. In a bowl add chickpeas with 1 tablespoon olive oil, salt and cumin and stir to coat evenly. Spread on a baking tray and bake in the preheated oven until golden and crunchy, about 15 to 20 minutes. Gently stir every so often so they roast evenly.
    4. In a bowl add tahini, lemon juice, salt and 1 tablespoon water and stir till smooth. Add more water or lemon juice as needed, the mixture should be rather liquid.
    5. Puree the soup till smooth using an immersion blender. Serve in soup bowls and spoon some tahini sauce over each and garnish with roasted chick peas and coriander.

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