Name: Roasted Carrot Soup with Za’atar Chickpeas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: Ingredients:; Carrot Soup Ingredients:; 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; Roasted Za’atar Chickpeas Ingredients:; 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

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This Roasted Carrot Soup with Za'atar Chickpeas is the ultimate comforting and creamy dish that will warm you up from the inside out. With a medley of roasted carrots, tahini, and lemon, paired with crunchy za'atar-spiced chickpeas, this soup is both flavorful and nourishing. Whether you’re looking for a healthy lunch or a cozy dinner, this dish offers the perfect balance of textures and savory goodness.

Why You’ll Love This Recipe

This soup is an excellent way to enjoy the natural sweetness of roasted carrots while adding layers of flavor with za'atar-spiced chickpeas. The addition of tahini gives the soup a creamy texture, and the lemon juice adds a bright, tangy note that ties everything together. The roasted chickpeas provide a delightful crunch, making this soup satisfying on both the texture and taste fronts. Plus, it's incredibly easy to prepare and can be made in under an hour!

Ingredients

Carrot Soup Ingredients:

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
⅓ 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

Roasted Za’atar Chickpeas Ingredients:

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

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Roast the Carrots:

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Drizzle the carrots with 1 tablespoon olive oil, toss briefly, and season generously with salt and pepper. Spread them evenly on the baking sheet.
Bake for 30-40 minutes, or until carrots are soft and lightly caramelized.

Roast the Chickpeas:

Preheat another baking sheet, line with parchment paper, and spread the chickpeas on it. Pat them dry, discard extra skins, and drizzle with olive oil. Toss with za'atar and salt.
Bake at 400°F for 30 minutes, shaking halfway through, until crispy. Set aside to cool.

Sauté the Aromatics:

While the vegetables roast, heat the remaining tablespoon of olive oil in a large stockpot over medium-high heat. Add the diced onion and sauté for 5 minutes until softened.
Add the garlic and cumin, sauté for another 2 minutes.

Prepare the Soup:

Add the vegetable stock to the pot, bring to a simmer. Reduce the heat, cover, and cook until the carrots are ready.

Blend the Soup:

Add the roasted carrots to the simmering broth, stir in tahini and lemon juice. Simmer for 5 minutes.
Use an immersion blender to purée until smooth. Add more stock if you desire a thinner consistency.

Season and Serve:

Taste and adjust seasoning with salt, pepper, lemon juice, or tahini.
Serve warm, garnished with crispy za’atar chickpeas and any additional toppings like yogurt or cilantro.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 to 6 servings

Variations

Make it vegan: Use dairy-free yogurt for the topping.
Spicy kick: Add a pinch of cayenne pepper or red pepper flakes to the soup for extra heat.
Herb swaps: Try swapping cilantro for parsley or dill as a garnish.
Different legumes: If you don’t have chickpeas, try using other beans like white beans or lentils for the topping.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. For the chickpeas, store them separately in an airtight container to maintain their crunch.
Reheating: Reheat the soup on the stovetop over low heat, stirring occasionally. Add a bit of vegetable stock if the soup thickens too much. Reheat the chickpeas in a dry skillet for a couple of minutes to crisp them up before serving.

FAQs

Can I use frozen carrots for this soup?

Frozen carrots can be used, but fresh carrots offer a better flavor and texture. If using frozen, roast them directly from the freezer.

Can I make this soup ahead of time?

Yes, the soup can be made a day ahead. Simply store it in the fridge and reheat it before serving.

Is this recipe gluten-free?

Yes, this Roasted Carrot Soup with Za’atar Chickpeas is naturally gluten-free, as all the ingredients used are gluten-free.

Can I use other spices instead of za’atar?

Absolutely! You can substitute za'atar with other spice blends like Moroccan Ras El Hanout or even a mix of oregano, thyme, and sesame seeds.

How can I make this soup spicier?

To add heat, try adding cayenne pepper, red pepper flakes, or even a small chopped chili when sautéing the onions.

Can I use tahini substitutes?

If you don't have tahini, you can use almond butter or cashew butter for a similar creamy consistency, though the flavor will vary slightly.

What can I use instead of vegetable stock?

You can substitute vegetable stock with chicken stock or even water for a lighter version of the soup.

Can I freeze this soup?

Yes, you can freeze the soup for up to 3 months. Make sure to let it cool completely before transferring to an airtight container or freezer bag.

How do I make this soup thicker?

If you prefer a thicker soup, blend it for longer, or add less stock during the cooking process.

Can I add other vegetables to the soup?

Absolutely! You can add roasted sweet potatoes, butternut squash, or parsnips for more depth of flavor.

Conclusion

This Roasted Carrot Soup with Za’atar Chickpeas is the perfect winter dish that offers both comfort and nutrition. With its creamy texture, aromatic spices, and tangy lemon zest, it’s a hearty meal that’s easy to prepare and even easier to enjoy. Whether you’re serving it as a cozy dinner or preparing it for meal prep, this soup is sure to become a staple in your recipe rotation.

Roasted Carrot Soup with Za’atar Chickpeas

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Author: Emmily
Total Time: 55 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

This Roasted Carrot Soup with Za’atar Chickpeas is a creamy and comforting dish made with roasted carrots, tahini, and a splash of lemon juice, paired with crispy, za’atar-spiced chickpeas for a satisfying crunch. It’s perfect for a healthy lunch or cozy dinner, offering a balanced combination of flavors and textures that will warm you up in no time. With a prep time under 30 minutes and a total time of 55 minutes, this easy-to-make soup is naturally gluten-free and customizable to suit your taste preferences.

Instructions

Instructions:

Roast the Carrots:
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Drizzle carrots with 1 tablespoon olive oil, toss, and season generously with salt and pepper. Spread them evenly on the baking sheet.
- Roast for 30-40 minutes, until carrots are soft and lightly caramelized.
Roast the Chickpeas:
- Preheat another baking sheet, line with parchment paper, and spread the chickpeas on it.
- Pat them dry, discard extra skins, drizzle with olive oil, and toss with za’atar and salt.
- Bake at 400°F for 30 minutes, shaking halfway through until crispy. Set aside to cool.
Sauté the Aromatics:
- While the vegetables roast, heat the remaining tablespoon of olive oil in a large stockpot over medium-high heat.
- Add diced onion and sauté for 5 minutes until softened, then add garlic and cumin, sautéing for another 2 minutes.
Prepare the Soup:
- Add vegetable stock to the pot, bring to a simmer, and reduce heat. Cover and cook until carrots are roasted.
Blend the Soup:
- Add roasted carrots to the simmering broth, stir in tahini and lemon juice. Simmer for 5 minutes.
- Use an immersion blender to purée until smooth. Add more stock for desired consistency.
Season and Serve:
- Taste and adjust seasoning with salt, pepper, lemon juice, or tahini.
- Serve warm, topped with roasted za’atar chickpeas, and garnish with yogurt or cilantro.