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
Scale
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
