Recipe | Carrot Soup Recipe with Roasted Chickpeas Soup
Carrot Soup Recipe with Roasted Chickpeas
I love soup. Particularly this soup. First, because it was created by my college friend, Becky who has her own website called The Vintage Mixer and a published cookbook! She focuses on seasonal recipes, atmospheres and the art of valuing family, friends and strangers with foods and drinks that encourage guests to stay as long as they’d like and leave more refreshed than when they arrived. Sound completely lovely? Well, so is she.
Second, I like to dip things (likely a carb or something with cheese) in soup. This is probably why queso is actually my favorite food group. It's like a soup, but not as healthy. Well, this soup is actually healthy. Anything dairy free, gluten free and vegan has to be healthy, right? #askingforafriend
And last, because soups are usually easy to make and not time intensive. Sadly, I'm not much of a cook and neither is my husband. My work life balance has always been less than ideal leaving us at the whim of many a heat up meal or carry-out. However, I am trying to do some things differently these days and one of them includes taking better care of myself. This includes what I actually put in my body. So check out the prep time on this creamy but cream-less carrot soup topped with roasted chickpeas and greek yogurt.
This recipe was inspired by Smitten Kitchen. Here are a few other creamy vegetable soups
Creamy Broccoli Spinach Soup by SimpleBites
Curried Cauliflower Soup by Cookie and Kate
Roasted Tomato Soup by Naturally Ella
Cream of Curry Mushroom Soup by Cookin Canuck
- 2 tablespoons olive oil
- 2 lbs carrots, sliced 1 inch thick
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/4 teaspoon coriander
- pinch red pepper flakes
- 4 cups vegetable broth
- roasted chickpeas
- greek yogurt, mixed with chopped herbs garlic and lemon juice*
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.
*You can also just use plain greek yogurt but we like to spice ours up to serve with soups. We usually add whatever herbs we have on hand - parsley, mint, cilantro, dill and a big squeeze of lemon juice. For this soup the greek yogurt is good with lemon juice and chopped parsley.
Recipe and pictures by: Becky of The Vintage Mixer