roasted carrot soup with chickpeas & lemon-tahini drizzle

adapted from Smitten Kitchen.



  • 2 Tablespoons olive oil
  • 2 pounds carrots (no need to peel if organic), ends trimmed, halved widthwise
  • 1 large onion, quartered, root end removed
  • 6 garlic cloves, peeled
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • Kosher salt, to taste
  • Pinch of Aleppo pepper or red pepper flakes
  • 4 cups vegetable stock
  • optional, for serving: za’atar, olive oil, chopped parsley


  • 1 1/2 cups cooked chickpeas (15-ounce can), drained, patted dry
  • 1 Tablespoon olive oil
  • 1/4 teaspoon ground cumin
  • Kosher salt, to taste


  • 3 Tablespoons tahini paste
  • 2 Tablespoons lemon juice
  • 2 Tablespoons water
  • Kosher salt, to taste


  1. Preheat the oven to 400 degrees Fahrenheit. Toss carrots, onions, and garlic with olive oil, coriander, and cumin on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden and tender, 25-35 minutes. Remove from oven and put everything into a high-speed blender.
  2. While the vegetables roast, make the lemon-tahini drizzle by whisking all ingredients together and adding water and/or lemon juice until you achieve a pourable consistency. Add salt to taste.
  3. Increase oven temperature to 425 degrees Fahrenheit. Toss chickpeas with olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly, and keep in mind that they will firm up once they’ve cooled.
  4. While the chickpeas bake, add stock to the blender with the roasted vegetables, in batches if necessary, and blend until completely smooth. Serve soup topped with lemon-tahini drizzle, chickpeas, za’atar, and parsley.

makes 4 large bowls.

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