About
The flavors of the Any-Season Soup really are so good, you'll want them all year round! This Middle-Eastern-inspired soup is zesty, creamy, tangy, and bright, with notes of sweet roasted carrots, nutty tahini, and sunny lemon. Served up with homemade crispy chickpeas and a little drizzle of yogurt, Any-Season Soup can refresh, restore, and rejuvenate you in any weather!
Ingredients
- For the soup:
- 2 pounds carrots, sliced diagonally into 1-inch-thick slices
- 3 tablespoons olive oil, divided
- 1 teaspoon fine sea salt, plus more, to taste
- freshly ground black pepper, to taste
- 1 (15-ounce) can chickpeas, drained and rinsed, thoroughly patted dry
- 1 tablespoon za'atar seasoning
- 1 large white onion, diced
- 5 cloves garlic, minced
- 1 teaspoon ground cumin
- 6 cups vegetable stock
- 1/3 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- Optional, for topping:
- plain yogurt, to taste
- fresh cilantro, to taste, finely chopped
- za'atar seasoning, to taste
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Line a large baking sheet with parchment paper.
Step 3 -Place the carrots on the prepared baking sheet.
Step 4 -Drizzle the carrots with 1 tablespoon of the olive oil, tossing them evenly to coat.
Step 5 -Spread the carrots out in an even layer.
Step 6 -Season the carrots with the extra salt and the black pepper.
Step 7 -Roast the carrots on the middle rack of the oven until they are soft and lightly caramelized around the edges, about 30-40 minutes.
Step 8 -Line a separate small, rimmed baking sheet with parchment paper.
Step 9 -Make sure the chickpeas are as dry as possible, discarding any extra skins that may have fallen off.
Step 10 -Evenly spread the chickpeas out on the prepared small, rimmed baking sheet.
Step 11 -Drizzle the chickpeas with 1 tablespoon of the remaining olive oil and toss until evenly coated.
Step 12 -Sprinkle the chickpeas evenly with 1 tablespoon of the za'atar and 1 teaspoon of the remaining salt.
Step 13 -Roast the chickpeas on the lower baking rack of the oven, while shaking them halfway through to ensure even cooking, until they are crisp, about 30 minutes.
Step 14 -In a large stockpot over medium-high heat, add the remaining olive oil.
Step 15 -Add the onions to the hot oil and cook, while stirring occasionally, until softened, about 5 minutes.
Step 16 -Add the garlic and the cumin to the onions and cook, while stirring frequently, until fragrant, about 2 minutes.
Step 17 -Add the vegetable stock to the onion mixture and stir to combine.
Step 18 -Bring the stock to a simmer.
Step 19 -Reduce the heat to low.
Step 20 -Add the carrots to the simmering broth and cook for 5 minutes.
Step 21 -Add the tahini and the lemon juice to the broth and stir to combine.
Step 22 -Using an immersion blender, purée the broth mixture until it is smooth.
Step 23 -Taste the mixture for seasoning and add the extra salt and the black pepper, as needed.
Step 24 -Serve the soup topped with the crispy chickpeas, the yogurt, the cilantro, and the extra za'atar.
