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

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.

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

Cook Mode Prevent your screen from going dark

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.

Notes

Vegan option: Use dairy-free yogurt for the topping.
To spice things up: Add cayenne or red pepper flakes for extra heat.
Herb swaps: Try parsley or dill for garnish.
Substitute chickpeas with white beans or lentils if desired.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Soup
Method: Roasting, Sautéing, Blending
Cuisine: Middle Eastern