Roast Carrot & Garlic Soup with Crunchy Chickpeas

By
KACHEN
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0
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Curried carrot soup with crispy chickpeas and cilantro.
Curried carrot soup with crispy chickpeas and cilantro.

Roast Carrot & Garlic Soup with Crunchy Chickpeas

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Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Starter
Ingredients Method Notes

Ingredients
  

  • 1 kg carrots chopped coarsely
  • 2 medium onions chopped coarsely
  • 60 ml olive oil
  • 1 tsp cumin seeds
  • 1 tsp dried chilli flakes
  • 1 bulb garlic halved
  • 30 g chickpeas rinsed
  • 3 tsp za’atar
  • 1.5 l water
  • Fresh coriander cilantro leaves, to serve

Method
 

  1. Preheat the oven to 200°C. Line two oven trays with baking paper.
  2. Prepare the vegetables: Divide the carrots and onions between the trays. Drizzle with 2 tbsp of the olive oil and sprinkle with the cumin seeds and chilli flakes. Season well. Roast for 30 minutes.
  3. Add garlic: Add the halved garlic bulb to one tray and roast for a further 15 minutes, or until the vegetables and garlic are tender.
  4. Prepare chickpeas: Meanwhile, spread the chickpeas on a shallow-sided oven tray. Drizzle with the remaining oil, sprinkle with za’atar, and toss to coat. Roast for 10 minutes or until fragrant and lightly browned.
  5. Make the soup: Squeeze the roasted garlic from its skins and discard the skins. Transfer the vegetables and garlic to a large saucepan. Add the water, bring to the boil over high heat, then reduce the heat and simmer uncovered for 10 minutes. Let stand for 10 minutes.
  6. Blend: Blend or process the soup until smooth. Season to taste. Reheat gently if needed.
  7. Serve: Ladle into bowls and top with crispy chickpeas and fresh coriander leaves.

Notes

The soup can be made up to 2 days ahead (up to the end of Step 5). Keep covered in the fridge.
Roasted chickpeas can be stored in an airtight container at room temperature.

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