Carrot Tahini Soup with Roasted Chickpeas
Carrot tahini soup with roasted chickpeas is a creamy, flavourful dish that combines the natural sweetness of carrots with the nutty richness of tahini. This soup is not only comforting but high in nutrients and low in calories!
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Ingredients
- 1 Kg/2.2lbs Carrots, peeled and diced
- 4 Tbsp Rinatura Coconut Oil (from Dical House)
- 1 Medium Onion, diced
- 3 Cloves Garlic, minced
- 1 Red Bell Pepper, diced
- 1 400g/14oz Can Lien Ying Coconut Milk (from Dical House)
- ¼ Cup Al Amier Tahina Sesame Paste (from Dical House)
- 6 Cups Chicken Stock
- 2 Tsp Al Amier Ras el Hanout Spice Mix – see note (from Dical House)
- ¼ Tsp Turmeric
- 2 Tbsp Tomato Paste
- 1 Lime, juiced
- 1 400g/14oz Can Chickpeas
- 1 Tbsp EVO Lamantea Olive Oil (from Dical House)
- ¼ Tsp Cumin
- ½ Tsp Sea Salt
Soup:
Roasted Chickpeas:
Method
- In a large deep pan, heat the coconut oil and sauté the onions, carrots and red peppers until the onions start to soften. Add the minced garlic and sauté for just 1 minute until fragrant.
- Add the turmeric, spice mix and tomato paste. Stir through for a few minutes just until the vegetables are coated.
- Add the chicken stock, tahini and coconut milk. Bring to a boil then simmer covered until the carrots are tender, stirring occasionally, about 45 minutes. Meanwhile roast the chickpeas.
- Use a blender or an immersion blender to puree the soup until smooth. Pour the soup back into the pot, stir in the lime juice and season with salt and pepper to taste.
- Ladle the soup into bowls. Drizzle with extra coconut milk, roasted chickpeas parsley.
- Preheat oven to 220C/425F.
- Drain the chickpeas and pat dry with a paper towel. Transfer to a bowl and toss with olive oil, cumin and salt until they ate coated. Spread them on a baking sheet roast in oven until they are browned and crisp, about 10-20 minutes.
- Enjoy!
Soup -
Roasted Chickpeas -
Note
Ras el Hanout is a high-quality spice mix made with a variety of aromatic spices. A spicy and slightly sweet flavour ideal for seasoning couscous, bulghur as well as sauces and soups.