Carrot Soup With Lemon, Tahini And Crisped Chickpeas

291 faves | 7 recommends
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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
552
FAT
61%
CHOL
0%
SOD
3920%

Comments

I know a winner when I see one!
Pamela Salzman   •  11 Jan   •  Report
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Ingredients for 4 servings

2 tablespoons (30 ml) olive oil

2 pounds (905 grams) carrots, peeled, diced or thinly sliced

1 large onion, finely chopped

4 regular or 6 small garlic cloves, peeled and smashed

1/4 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon table salt, plus more if needed

Pinch of Aleppo pepper or red pepper flakes

4 cups (945 ml) vegetable broth

1 3/4 cups cooked chickpeas, or 1 15-ounce (425-gram) can, drained, patted dry on paper towels

1 generous tablespoon (15 ml or so) olive oil

1/2 teaspoon coarse salt

1/4 teaspoon ground cumin

3 tablespoons (25 grams) tahini paste

2 tablespoons (30 ml) lemon juice

Pinch or two of salt

2 tablespoons (30 ml) water

Pita wedges, garnish

A few large pitas, cut into 8 wedges

Olive oil, to brush pitas

Za’atar (a Middle Eastern spice-herb blend) or sesame seeds and sea salt to sprinkle

2 tablespoons flat-leaf parsley, coarsely chopped

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