Recipe Background
The flavors of the Any-Season Soup really are so good, you'll want them all year round! This Middle-Eastern-inspired soup is zesty, creamy, tangy, and bright, with notes of sweet roasted carrots, nutty tahini, and sunny lemon. Served up with homemade crispy chickpeas and a little drizzle of yogurt, Any-Season Soup can refresh, restore, and rejuvenate you in any weather!
The flavors of the Any-Season Soup really are so good, you'll want them all year round! This Middle-Eastern-inspired soup is zesty, creamy, tangy, and bright, with notes of sweet roasted carrots, nutty tahini, and sunny lemon. Served up with homemade crispy chickpeas and a little drizzle of yogurt, Any-Season Soup can refresh, restore, and rejuvenate you in any weather!
Ingredients
For the soup:
- 2 pounds carrots sliced diagonally into 1-inch-thick slices
- 3 tablespoons olive oil divided
- 1 teaspoon fine sea salt plus more, to taste
- freshly ground black pepper to taste
- 1 (15-ounce) can chickpeas drained and rinsed, thoroughly patted dry
- 1 tablespoon za'atar seasoning
- 1 large white onion diced
- 5 cloves garlic minced
- 1 teaspoon ground cumin
- 6 cups vegetable stock
- 1/3 cup tahini
- 2 tablespoons lemon juice freshly squeezed
Optional, for topping:
- plain yogurt to taste
- fresh cilantro to taste, finely chopped
- za'atar seasoning to taste
Directions
- Preheat the oven to 400 degrees F.
- Line a large baking sheet with parchment paper.
- Place the carrots on the prepared baking sheet.
- Drizzle the carrots with 1 tablespoon of the olive oil, tossing them evenly to coat.
- Spread the carrots out in an even layer.
- Season the carrots with the extra salt and the black pepper.
- Roast the carrots on the middle rack of the oven until they are soft and lightly caramelized around the edges, about 30-40 minutes.
- Line a separate small, rimmed baking sheet with parchment paper.
- Make sure the chickpeas are as dry as possible, discarding any extra skins that may have fallen off.
- Evenly spread the chickpeas out on the prepared small, rimmed baking sheet.
- Drizzle the chickpeas with 1 tablespoon of the remaining olive oil and toss until evenly coated.
- Sprinkle the chickpeas evenly with 1 tablespoon of the za'atar and 1 teaspoon of the remaining salt.
- Roast the chickpeas on the lower baking rack of the oven, while shaking them halfway through to ensure even cooking, until they are crisp, about 30 minutes.
- In a large stockpot over medium-high heat, add the remaining olive oil.
- Add the onions to the hot oil and cook, while stirring occasionally, until softened, about 5 minutes.
- Add the garlic and the cumin to the onions and cook, while stirring frequently, until fragrant, about 2 minutes.
- Add the vegetable stock to the onion mixture and stir to combine.
- Bring the stock to a simmer.
- Reduce the heat to low.
- Add the carrots to the simmering broth and cook for 5 minutes.
- Add the tahini and the lemon juice to the broth and stir to combine.
- Using an immersion blender, purée the broth mixture until it is smooth.
- Taste the mixture for seasoning and add the extra salt and the black pepper, as needed.
- Serve the soup topped with the crispy chickpeas, the yogurt, the cilantro, and the extra za'atar.
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