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Roasted Carrot Soup with Za'atar Chickpeas Recipe

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4.3 from 10 reviews

This Roasted Carrot Soup with Za'atar Chickpeas is a flavorful, comforting dish that combines sweet caramelized carrots with aromatic spices and creamy tahini. Topped with crispy za'atar-seasoned chickpeas and fresh garnishes, this soup offers a delightful texture contrast and vibrant Middle Eastern flavors, perfect for a wholesome meal.

Ingredients

For the Soup

  • 2 pounds carrots, sliced diagonally to 1” thickness
  • 2 tablespoons olive oil, divided
  • Fine sea salt and freshly-ground black pepper, to taste
  • 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), for serving
  • Finely-chopped fresh cilantro or extra za’atar, for garnish

For Za'atar Chickpeas

  • 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

Instructions

  1. Roast the carrots: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Arrange the sliced carrots in a single layer on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat evenly. Season generously with fine sea salt and freshly ground black pepper. Place the baking sheet on the middle oven rack and roast for 30-40 minutes, until carrots are tender and lightly caramelized on the edges.
  2. Roast the chickpeas: While the carrots roast, line a separate small rimmed baking sheet with parchment paper. Pat the rinsed chickpeas completely dry, removing any loose skins. Spread them evenly on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat. Sprinkle with za’atar seasoning and fine sea salt. Bake on the lower oven rack alongside the carrots for 30 minutes, shaking the pan halfway through to ensure even cooking. Remove from oven and transfer chickpeas to a wire rack to cool and crisp.
  3. Sauté the aromatics: In a large stockpot, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the diced onion and sauté for about 5 minutes until softened and translucent, stirring occasionally. Add the minced garlic and ground cumin, cooking for an additional 2 minutes while stirring frequently to release their fragrance.
  4. Add vegetable stock and simmer: Pour in the vegetable stock and stir to combine all ingredients. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and simmer gently until the carrots are fully cooked from roasting, about the same time or until ready.
  5. Combine and blend the soup: Once roasted carrots are done, add them directly to the simmering broth. Let the soup simmer together for 5 more minutes. Stir in tahini and freshly squeezed lemon juice, blending thoroughly to incorporate. Use an immersion blender to purée the soup until silky smooth. Add more vegetable stock as needed to adjust the consistency to your preference.
  6. Season to taste: Taste the soup and adjust seasonings by adding more salt, freshly ground pepper, extra lemon juice, or tahini as desired for a balanced, vibrant flavor.
  7. Serve: Ladle the warm soup into bowls. Top with crispy za’atar chickpeas, a dollop of plain or dairy-free yogurt, and garnish with finely chopped fresh cilantro or extra za’atar. Serve immediately and enjoy a comforting and flavorful meal.

Notes

  • Make sure the chickpeas are thoroughly dried before roasting to ensure they become crispy.
  • Adjust lemon juice and tahini quantities depending on your taste preference for creaminess and acidity.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
  • For a dairy-free option, use a plant-based yogurt for garnish.
  • If you don’t have an immersion blender, transfer the soup in batches to a regular blender and puree until smooth.

Find it online: https://cookedbygrace.com/roasted-carrot-soup-with-zaatar-chickpeas-recipe/