Roasted Carrot Soup with Za’atar Chickpeas Recipe
Let me introduce you to the cozy bowl that will become your new obsession: Roasted Carrot Soup with Za’atar Chickpeas. This vibrant, jewel-toned soup gets its bold character from deeply roasted carrots, aromatic spices, and a swirl of creamy coconut milk or cream, all topped with irresistibly crunchy za’atar-spiced chickpeas. The whole thing delivers comforting warmth, a lively hit of tangy lemon, and a finishing touch of bright green parsley, melding everyday vegetables into a dish you’ll crave on repeat.
Ingredients You’ll Need
You’ll be amazed at how this simple collection of pantry staples comes together to create such a luxurious and flavor-packed bowl. Each ingredient brings its own magic—whether it’s sweetness, crunch, or a pop of color—to the Roasted Carrot Soup with Za’atar Chickpeas.
- Carrots: Roasting intensifies their sweetness and builds that gorgeous, earthy base for your soup.
- Onion: Adds savory depth and mellows out beautifully alongside the carrots.
- Garlic: Roasts up mellow and sweet, giving the soup comforting warmth.
- Olive Oil: Helps everything caramelize in the oven and coats those chickpeas for crisp perfection.
- Ground Cumin: Adds gentle, aromatic warmth that ties everything together.
- Salt and Black Pepper: Essential for drawing out all those natural flavors—don’t skip it!
- Chickpeas: Roasted, they add protein and a satisfyingly crispy bite.
- Za’atar Seasoning: This Middle Eastern blend brings pops of tang, sesame, and herbal notes to your chickpeas.
- Vegetable Broth: The backbone of the soup, keeping it rich and savory while letting the veggies shine.
- Coconut Milk or Heavy Cream: Adds luscious creaminess without heavy flavors—choose coconut milk for a dairy-free version!
- Lemon Juice: A fresh squeeze right at the end brightens everything up and cuts through the richness.
- Fresh Chopped Parsley: Sprinkled over the top for a burst of green and a hint of freshness.
How to Make Roasted Carrot Soup with Za’atar Chickpeas
Step 1: Roast the Carrots, Onion, and Garlic
Start by preheating your oven to 400°F (200°C). Arrange your peeled carrot chunks, diced onion, and whole garlic cloves on a baking sheet. Drizzle with a tablespoon of olive oil, then sprinkle over the cumin, salt, and black pepper. Toss everything with your hands right on the tray, making sure those veggies are evenly coated. Spread them into a single layer so they roast up with crisp, caramelized edges. Roast for 25 to 30 minutes, stirring halfway through—the carrots should be fork-tender and tinged with golden brown.
Step 2: Roast the Za’atar Chickpeas
While the carrots do their thing, get your chickpeas party-ready. Dry them well after rinsing for maximum crispiness, then toss on a second baking sheet with the remaining olive oil and za’atar seasoning until they’re evenly coated. Into the oven they go—roast for 20 to 25 minutes, giving them a stir halfway. The result? Chickpeas that are audibly crunchy with a punch of herby, tangy flavor.
Step 3: Blend the Soup
Once the veggies are roasted, transfer them to a blender along with your vegetable broth. Blend until completely smooth and creamy—go slowly and blend in batches if needed (especially if your blender is on the smaller side). If you prefer a thinner texture, you can add an extra splash or two of broth.
Step 4: Simmer and Finish
Pour the blended soup into a pot and set it over medium heat. Add your coconut milk or heavy cream and stir it in until fully incorporated, then let the soup gently simmer for just a few minutes to warm through and bring the flavors together. Right before serving, squeeze in your lemon juice and give the soup a taste—add more salt or pepper if needed to really make those flavors sing.
Step 5: Serve and Top with Za’atar Chickpeas
Ladle the soup into bowls, then scatter a generous pile of crispy za’atar chickpeas over the top. The final sprinkle of freshly chopped parsley brings gorgeous color and an extra hint of freshness. Serve the Roasted Carrot Soup with Za’atar Chickpeas hot and savor every creamy, crunchy, tangy spoonful.
How to Serve Roasted Carrot Soup with Za’atar Chickpeas
Garnishes
Pile those chickpeas as high as you dare, then finish with a shower of fresh parsley for an herbaceous pop. If you’re feeling a bit fancy, a swirl of extra coconut milk or cream looks beautiful and adds extra richness. Try a quick sprinkle of smoked paprika or a few chili flakes for a subtle kick, too.
Side Dishes
Few things partner with this soup as perfectly as warm, crusty bread—think a slice of sourdough, pita triangles, or a rustic baguette straight from the oven. For a light meal, pair with a simple green salad tossed in lemony dressing. And if you want to lean into the Middle Eastern flavors, serve with tabbouleh or pickled vegetables on the side.
Creative Ways to Present
Play with individual portions by serving the soup in espresso cups or small mugs as an appetizer at a dinner party—topped with just a few chickpeas. Or, pour it into a hollowed-out round loaf of bread for an edible soup bowl. Custom soup toppers like extra za’atar, toasted sesame seeds, or a drizzle of chili oil let guests build their own signature bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Carrot Soup with Za’atar Chickpeas is your weekday lunch hero. Store the soup and chickpeas separately in airtight containers: the soup will keep in the fridge for up to five days, while the chickpeas will stay crisp for three to four days if kept dry. Reunite them just before serving to preserve all that crunchy garnish glory.
Freezing
Yes, you can freeze this soup! Let it cool completely, then transfer to freezer-safe containers, leaving a bit of space at the top for expansion. The soup will keep in the freezer for up to three months. Keep in mind, however, the chickpeas are best fresh; they may lose their crunch if frozen and thawed, so make a fresh batch when ready to serve.
Reheating
To reheat the soup, simply warm on the stovetop over medium heat, stirring occasionally until hot (avoid boiling if using coconut milk or cream). Alternately, microwave individual servings, covered, for one to two minutes, stirring halfway through. Add a splash of broth or water if needed to loosen the texture, then garnish with fresh chickpeas and parsley before serving.
FAQs
Is this soup vegan?
It absolutely can be! Just use coconut milk in place of heavy cream, and you’ll have a vegan (and dairy-free) version of Roasted Carrot Soup with Za’atar Chickpeas that’s every bit as delicious and creamy.
Can I make Roasted Carrot Soup with Za’atar Chickpeas ahead of time?
Definitely—this soup is ideal for prepping ahead. You can roast the veggies and chickpeas a day in advance and refrigerate separately. Blend and heat the soup just before serving and crisp up the chickpeas in a hot oven for a few minutes to restore their crunch.
What is za’atar, and can I substitute it?
Za’atar is a fragrant Middle Eastern spice blend made from dried herbs (like thyme and oregano), sesame seeds, sumac, and salt. If you can’t find it, try a combination of dried thyme, sesame seeds, and a pinch of lemon zest to mimic those herbal, citrusy notes.
How do I make the soup thicker or thinner?
For a thicker consistency, use less broth or add an extra roasted carrot. If you like your soup on the silkier side, simply blend in a splash more broth or coconut milk until it reaches your preferred texture.
Are there gluten-free options for serving?
Yes! Roasted Carrot Soup with Za’atar Chickpeas is naturally gluten-free, and it pairs beautifully with gluten-free bread or crackers. The za’atar chickpeas are also a perfect gluten-free crunch for topping salads, too.
Final Thoughts
If you’re searching for a supremely comforting soup that delivers vibrant flavor, creamy texture, and sheer joy in every bite, make this Roasted Carrot Soup with Za’atar Chickpeas your next kitchen adventure. I hope you give it a try—it’s a true crowd-pleaser, wildly clever for weeknights or special occasions alike, and sure to warm hearts around your table!
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Roasted Carrot Soup with Za’atar Chickpeas Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Vegan, Gluten-Free
Description
Indulge in the rich flavors of this Roasted Carrot Soup with Za’atar Chickpeas, a Middle Eastern-inspired dish that combines the sweetness of roasted carrots with the savory crunch of za’atar-seasoned chickpeas. This hearty and nutritious soup is perfect for a cozy dinner or a satisfying lunch.
Ingredients
For the Roasted Carrot Soup:
- 1 pound carrots, peeled and cut into chunks
- 1 large onion, diced
- 3 cloves garlic, peeled
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
- 3 cups vegetable broth
- 1/2 cup coconut milk or heavy cream
- Juice of 1 lemon
- Fresh chopped parsley for garnish
For the Za’atar Chickpeas:
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 tablespoon za’atar seasoning
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the vegetables: Toss carrots, onion, and garlic with 1 tablespoon of olive oil, cumin, salt, and pepper. Roast for 25-30 minutes until tender.
- Prepare the chickpeas: Toss chickpeas with remaining olive oil and za’atar. Roast for 20-25 minutes until crispy.
- Blend the soup: Blend roasted vegetables with vegetable broth until smooth.
- Simmer the soup: Heat the blended soup in a pot, stir in coconut milk or cream, and simmer gently.
- Finish and serve: Stir in lemon juice, adjust seasoning, and ladle into bowls. Top with crispy chickpeas and parsley. Serve hot.
Notes
- For a smokier flavor, add a pinch of smoked paprika to the carrots before roasting.
- Serve with warm crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: Middle Eastern, American
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 8g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
