Ingredients

The following ingredients have 4 Servings
  • 1 ½ lb carrots (thinly sliced)
  • 1 medium onion (quartered)
  • 1 tablespoon olive oil
  • 3 cups chicken broth (can substitute vegetable broth)
  • ¼ cup tahini
  • 1 tablespoon chopped ginger
  • ½ teaspoon EACH: paprika and cumin
  • 2 teaspoons sea salt (more to taste)
  • Minced parsely (to serve)
  • 14 ounce can chickpeas (drained and rinsed)
  • 1 tablespoon EACH: olive oil and nutritional yeast
  • ¼ teaspoon EACH: garlic powder and sea salt

Instruction

  • Preheat the oven to 425 degrees. Place the carrots and onions on a large baking sheet and toss with the oil. Roast in your oven for 35-40 minutes, mixing them halfway, through.
  • Rinse then dry the chickpeas (a salad spinner works well!) then transfer them to a baking sheet. Toss with the oil, nutritional yeast, garlic powder, and sea salt. Pop them into your oven with the carrots and let them roast for 35-40 minutes, or until they are crispy.
  • When the carrots and onions have finished roasting, place them in a blender with broth, tahini, ginger, paprika, cumin, and sea salt. Blend on high until smooth.
  • Pour the soup into a medium-sized pot and bring to a simmer.
  • Serve the soup topped with the crispy chickpeas and a little minced parsley.