Carrot is a neglected vegetable that people often think of in its raw or steamed variety. Yet, carrots can be blended into a veggie juice, roasted and combined with grains, or even made into soup. I decided to try the latter since carrot soup is unique and distinct from the classic chicken noodle soup or tomato bisque.
> 2 tablespoons olive oil
> 2 pounds carrots, diced
> 1 large onion, finely chopped
> 5 garlic cloves, peeled
> 1/2 teaspoon ground cumin
> 4 cups vegetable broth
> 1 can chickpeas, drained and rinsed
> 1 tablespoon olive oil
> 1/2 teaspoon salt
> 1/4 teaspoon ground cumin
> 3 tablespoons tahini
> 2 tablespoons lemon juice
>2 tablespoons water
Heat two tablespoons olive oil in a large pot over medium heat. Add carrots, onion, garlic, cumin and a dash of salt and pepper. Saute until they begin to brown, about 15 minutes.
Meanwhile, preheat oven to 425°. Toss chickpeas with one tablespoon olive oil, salt and cumin. Spread on a baking sheet and roast until brown and crisp, about 10 minutes. In a small dish, whisk together tahini, lemon juice and water until smooth.
Once the carrot mixture begins to brown, add broth. Cover pot with lid and simmer until carrots are tender, about 30 minutes.
Puree soup in a blender until smooth. Ladle into bowls, and dollop each with lemon-tahini and sprinkle with crisped chickpeas.
Makes 4 servings.
Adapted from Smitten Kitchen.