Spiced Carrot Soup With Roasted Chickpeas and Tahini
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Ingredients

  • For soup
  • 2 tablespoons extra-virgin olive oil, plus more to taste
  • 2 pounds carrots, peeled and thinly sliced
  • 2 leeks, thinly sliced and cleaned
  • 6 garlic cloves, peeled and smashed
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • Kosher salt, to taste
  • Pinch of red pepper flakes
  • 4 cups vegetable stock
  • Sherry vinegar, or another acid, to taste
  •  
  • For garnish
  • 3 tablespoons tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons water
  • Dukkah, za'atar, or sesame seeds for garnish
  • About 1 3/4 cups spicy roasted chickpeas
  • 2 tablespoons flat-leaf parsley, coarsely chopped

Instructions

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