Za’atar Roasted Carrot Soup with Chickpeas

A new take on the classic carrot soup. Za’atar and tahini bring a wonderful Middle Eastern twist to the humble carrot, resulting in a creamy soup with a flavor kick, subtle nuttiness, and gentle sweetness.

Recipe by: Vy Tran of Beyond Sweet and Savory

Product Featured: Premier Hard-Anodized Nonstick 11-Piece Cookware Set

INGREDIENTS

• 2 lbs. carrots, scrubbed, trimmed, and cut into 2-inch lengths
• 1 1/2 tbsp za’atar
• 1/4 cup olive oil
• Salt and freshly ground pepper
• 2 shallots, roughly chopped
• 4 medium garlic cloves, roughly chopped
• 3 cups vegetable stock
• 1 cup heavy cream
• 1 can chickpeas, rinsed, drained, and dried with kitchen towel

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. Line a baking tray with parchment paper. Place carrots on tray, drizzle with 2 tbsp olive oil, season with 1 tbsp za’atar, salt, and freshly ground pepper. Toss to coat. Roast for 20 minutes or until carrots are tender and lightly browned.
3. Heat 1 tbsp of olive oil in a large saucepan over medium-high heat. Add shallot and garlic and cook for 2 minutes or until softened.
4. Add roasted carrot and vegetable stock to pan and bring to a boil. Reduce heat to medium and simmer for 15 minutes until carrot is softened. Remove from the heat and let cool slightly.
5. Transfer carrot mixture to high-speed blender and puree until smooth. Add carrot puree back into pan. Add heavy cream and tahini and bring to a simmer for another 5 minutes. Season with salt and freshly ground pepper to taste. Thin soup with 1 tablespoon of water at a time for desirable consistency.
6. To make the chickpeas, heat remaining 1 tbsp of olive oil in an oven-proof pan, add chickpeas, season with remaining za’atar and cook, stirring occasionally, for 5 minutes at medium-high heat.
7. Transfer pan to oven at 400 degrees F and roast for 20 minutes until crisp.
8. When ready to serve, divide soup among serving bowls, swirl through a dollop of yogurt, and scatter with crisp chickpeas and cilantro.