Carrot and Sweet Potato Soup with Tahini Sauce and Roasted Chickpeas


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It was brutally cold, rainy, and windy in Boston this past weekend. I tried to make the best out of the inclement weather by sleeping in and spending some time in the kitchen. A couple of friends came over during the day on Saturday, and I decided to make a quick lunch.  And what can be better on a cold rainy day than a bowl of warm soup (and great company)?

I slightly adapted a carrot soup recipe from Deb Perelman’s Smitten Kitchen blog to make it work for the ingredients I had on hand. I didn’t have enough carrots so I substituted for sweet potato, which, just like carrots, is also sweet and starchy. I added a dash of tumeric for some color but you can entirely skip this step. I was out of parsley or any other herb by the end of the week though. I apologize for the monochromatic pictures 🙂 The girls seemed to really enjoy the soup, and I hope you do too :o)

Ingredients:

Soup:

  • 2 tablespoons olive oil
  • 2 large carrots, peeled, diced or thinly sliced
  • 2 (white) sweet potatoes, peeled and cubed
  • 1 large onion, finely chopped
  • 4 regular or 6 small garlic cloves, peeled and grated
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon turmeric (optional)
  • 1/2 teaspoon table salt, plus more if needed
  • pinch of Aleppo pepper or red pepper flakes
  • 4 cups vegetable broth

Roasted Chickpeas:

  • 1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained, patted dry on paper towels
  • 1 generous tablespoon olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground cumin

Lemon-Tahini Sauce:

  • 3 tablespoons tahini paste
  • 2 tablespoons lemon juice (from 1 small lemon)
  • pinch or two of salt
  • 2 tablespoons water

Directions:

Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, potatoes, onion, garlic, coriander, cumin, turmeric, salt and pepper flakes and sauté for 10 to 15 minutes.

Meanwhile, heat your oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly. (Alternatively, you pan-fry your chickpeas)

Add broth to vegetables, cover pot with lid and simmer until tender, stirring occasionally, about 15 minutes.

Meanwhile, in a small dish, whisk together tahini, lemon juice, salt and water until smooth with a yogurt-like consistency. If more liquid is needed to thin it, you can add more water, a little bit at a time, until you get your desired consistency.

Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Dollop each with lemon-tahini, sprinkle with crisped chickpeas and garnish with chopped parsley. Serve with pita wedges.

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2 thoughts on “Carrot and Sweet Potato Soup with Tahini Sauce and Roasted Chickpeas

  1. And what can be better on a cold rainy day than a bowl of warm soup (and great company)?
    Red wine/any booze plus great company, and some Carrot and Sweet Potato Soup with Tahini Sauce and Roasted Chickpeas? 🙂

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