CREAMY ROASTED CARROT SOUP WITH CRISPY CHICKPEA CROUTONS

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INGREDIENTS

– Carrots – Onion – Olive oil – Chicken broth – Tahini – Ginger – Seasonings – Sea salt – Parsley – Chickpeas – Olive oil Full Ingredients

Preheat the oven to 425 degrees. Place the carrots and onions on a large baking sheet and toss with the oil. Roast in your oven for 35-40 minutes, mixing them halfway, through.

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Rinse then dry the chickpeas (a salad spinner works well!) then transfer them to a baking sheet. Toss with the oil, nutritional yeast, garlic powder, and sea salt.

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When the carrots and onions have finished roasting, place them in a blender with broth, tahini, ginger, paprika, cumin, and sea salt. Blend on high until smooth.

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Pour the soup into a medium-sized pot and bring to a simmer.

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Serve the soup topped with the crispy chickpeas and a little minced parsley.

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