The deep caramelised flavours of this carrot and garlic soup create a melody with the za’atar spiced chickpeas. You’ll want to add this soup to your winter essentials once you’ve tried it!
Carrot and Garlic Soup with Roasted Chickpeas
HANDS-ON TIME 30 min | TOTAL TIME 1 hr 45 min | SERVES 4
For the carrot and garlic soup
- 1 kg carrots, peeled and chopped
- 2 onions, chopped
- ¼ cup olive oil
- 1 tsp cumin seeds
- ¼ tsp dried chilli flakes
- 1 bulb garlic, cut in half / halved
- 1.5 litres water
- ½ cup fresh coriander leaves
For the roasted chickpeas
- ¼ cup tinned chickpeas, rinsed
- 3 tsp za’atar spice
PREHEAT the oven to 200°C. Line two oven trays with baking paper.
DIVIDE the carrots and onions between the trays. Drizzle with 2 tbsp of the oil and sprinkle with cumin seeds and chilli flakes. Mix until evenly coated and season well.
ROAST for 30 minutes. Remove from the oven and add garlic to a tray. Return the tray into the oven and roast for a further 15 minutes or until vegetables and garlic are tender.
MEANWHILE, place chickpeas on a shallow-sided oven tray and drizzle with remaining oil. Sprinkle with za’atar and toss to coat. Roast for 10 minutes or until fragrant and browned lightly.
SQUEEZE garlic from skins and discard skin. Transfer vegetables and garlic to a pot and add the water. Bring to the boil over high heat. Reduce heat and simmer, uncovered, for 10 minutes. Remove from the heat and allow to stand for 10 minutes.
BLEND soup until smooth, seasoning to taste.
SERVE soup topped with roasted chickpeas and coriander.
Tip from the team: Serving suggestion – top the soup off with a dollop of double cream yoghurt and some lemon zest for a tangy touch!
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