Roasted Carrot Soup Recipe
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
- 1 ½ lb carrots, thinly sliced
- 1 medium onion, quartered
- 1 tablespoon olive oil
- 3 cups chicken broth, can substitute vegetable broth
- ¼ cup tahini
- 1 tablespoon chopped ginger
- ½ teaspoon EACH: paprika and cumin
- 2 teaspoons sea salt, more to taste
- Minced parsely, to serve
Crispy Chickpea Croutons
- 14 ounce can chickpeas, drained and rinsed
- 1 tablespoon EACH: olive oil and nutritional yeast
- ¼ teaspoon EACH: garlic powder and sea salt
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.1 ½ lb carrots, 1 medium onion, 1 tablespoon olive oil
- 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. Pop them into your oven with the carrots and let them roast for 35-40 minutes, or until they are crispy.14 ounce can chickpeas, 1 tablespoon EACH: olive oil and nutritional yeast, ¼ teaspoon EACH: garlic powder and sea salt
- 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.3 cups chicken broth, ½ teaspoon EACH: paprika and cumin, 1 tablespoon chopped ginger, ¼ cup tahini, 2 teaspoons sea salt
- Pour the soup into a medium-sized pot and bring to a simmer.
- Serve the soup topped with the crispy chickpeas and a little minced parsley.Minced parsely
Serving: 1 serving = ¼ of the recipe, Calories: 301kcal, Carbohydrates: 37g, Protein: 9g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Sodium: 1578mg, Potassium: 818mg, Fiber: 10g, Sugar: 10g, Vitamin A: 28564IU, Vitamin C: 17mg, Calcium: 121mg, Iron: 3mg