CREAMY ROASTED CARROT SOUP WITH CRISPY CHICKPEA CROUTONS

This roasted carrot soup is perfectly creamy and filled with complex flavors. It's roasted carrots and onions, tahini, ginger, and cumin blended until smooth then topped with crispy chickpeas.

It's simple to make, perfect for freezing, and it's ready in under an hour!

INGREDIENTS

Creamy Roasted Carrot Soup: - Carrots - Onion, - Olive oil - Chicken broth - Tahini - Ginger - Paprika and cumin - Sea salt - Parsely

INSTRUCTIONS

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. Rinse then dry the chickpeas then transfer them to a baking sheet.

Toss with the oil, nutritional yeast, garlic powder, and sea salt. Pop them into your oven with the carrots and let them roast for 35-40 minutes, or until they are crispy.

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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