Carrot Soup Recipe With Roasted Chickpeas
In this vibrant and comforting carrot soup recipe, sweet carrots are simmered with fragrant spices and aromatic onions and garlic to create a deeply flavorful and nourishing dish. The addition of creamy Greek yogurt, crispy roasted chickpeas, and a sprinkle of za'atar make this soup a delightful and satisfying meal perfect for any occasion.
— Constant Cookbook
Ingredients
- 2 tablespoons olive oil
- 2 lbs carrots
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon cumin
- 1/4 teaspoon coriander
- pinch of red pepper flakes
- 4 cups vegetable broth
- greek yogurt mixed with chopped herbs, toum and lemon juice*
- parsley
- za'ahtar
Instructions
- Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes.
- Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.
- Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Dollop each with greek yogurt, roasted chickpeas and za'ahtar.
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