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Carrot Soup With Tahini And Crisped Chickpeas

Carrot Soup With Tahini And Crisped Chickpeas

The secret to this carrot soup is the addition of tahini and cumin. It’s best served with pita chips as well. Yum!

What You’ll Need

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  • flat leaf parsley  ( 2 tablespoons )
  • large pitas  ( A few )
  • water  ( 2 tablespoons )
  • lemon juice  ( 2 tablesooons )
  • tahini paste  ( 3 tablespoons )
  • ground cumin  ( 1/4 teaspoon )
  • coarse salt  ( 1/2 teaspoon )
  • olive oil  ( 1 tablespoon )
  • cooked chickpeas  ( 1 3/4 cups )
  • vegetable broth  ( 4 cups )
  • salt  ( 1/2 teaspoon )
  • ground cumin  ( 1/2 teaspoon )
  • ground coriander  ( 1/4 teaspoon )
  • Garlic cloves  ( 4 or 6 )
  • large onion  ( 1 )
  • carrots  ( 2 pounds )
  • olive oil  ( 2 tablespoons )
Ready to make? Find out how on smitten kitchen