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Carrot Soup with Yogurt Sauce and Chickpeas

June 16, 2015

Well, June is here in the Pacific Northwest and Juneuary started off that week although we’ve had nothing but spectacular weather since. I decided to take advantage and make some soup. I had some homemade carrot soup at a friends house a long long time ago and it’s been on my to make list since then. I hit up one of my trusty blogs and found this recipe which looked very good and it did not disappoint. The contrast with the additional yogurt sauce and chickpeas was a great combination. I’m impressed how carrot soup can have a bit of a sweet flavor to it, but love the tiny zip of the crushed red pepper flakes.

Cooking up this dish came a huge messy lesson learned. I hate using my blender, but love my food processor. So I opted to use the food processor instead to puree my soup. The volume of liquid requiring to be pureed was greater than the height of the blade insert. Therefore, all the excess liquid drained out through the middle all over the kitchen. Lesson learned: liquids are for the blender… Because I lost quite a bit of liquid to the kitchen my soup was a bit thicker than I imagine it was supposed to be, but I thought it was great that way and might suggest removing 1 vegetable broth from the recipe below.

And to add to the mess, when I baked my chick peas they popped like popcorn in the oven leaving me another mess. Apparently some chick peas are cleaned better than others. Meaning their outer layer of skin has been removed. The other culprit would be too hot of an oven and too much olive oil. So I modified the recipe to hopefully mitigate this mess for you!

Difficulty: Easy
Prep Time: 30 min
Cook Time: 45 min
Total Time: 1 hour 15 min
Yield: 4 to 6 servings
Taste: Great!

Carrot Soup



2 tbs olive oil
2 pounds carrots, peeled, diced or thinly sliced
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1/4 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp table salt, plus more if needed
Pinch of Aleppo pepper or red pepper flakes
4 cups (perhaps 3 to make it a bit thicker?) vegetable broth


1, 15-ounce can, drained, patted dry on paper towels
1 generous tbs olive oil
1/2 tsp coarse salt
1/4 tsp ground cumin


3 tbs tahini paste (if you can’t find tahini, use yogurt instead and do not add water)
2 tbs water
2 tbs lemon juice
Pinch or two of salt


A few large pitas, cut into 8 wedges
Olive oil, to brush pitas
Za’atar (a Middle Eastern spice-herb blend) or sesame seeds and sea salt to sprinkle
2 tbs flat-leaf parsley, coarsely chopped


1) Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes.

2) Meanwhile, heat your oven to 350 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 ever 10 min to make sure they’re toasting evenly.

3) Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.

4) Meanwhile, in a small dish, whisk together tahini (or yogurt), lemon juice, salt and water (no water if you used yogurt) until smooth. If more liquid is needed to thin it, you can add more lemon juice or water, a spoonful at a time, until you get your desired consistency.

5) Spread pita wedges on a second baking sheet and brush lightly with olive oil. Sprinkle with za’atar or a combination of sea salt and sesame seeds and toast in oven with chickpeas until brown at edges, about 5 minutes.

6) Puree soup in a blender or with an immersion blender (not a food processor!) until smooth. Ladle into bowls. Dollop each with lemon-tahini, sprinkle with crisped chickpeas and garnish with chopped parsley. Serve with pita wedges.

Source: Smitten Kitchen

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  1. Carrot Salad with Tahini Dressing | Elements of Wood

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