Description
Warm your soul with this Roasted Carrot Soup with Za’atar Chickpeas. The sweet, earthy flavors of roasted carrots meld effortlessly with aromatic spices, creating a silky texture that comforts and delights. Topped with crispy za’atar chickpeas for added crunch, this dish is a perfect companion for chilly days or cozy gatherings.
Ingredients
Scale
- 1 lb fresh carrots, peeled and chopped
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tbsp za’atar spice blend
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread chopped carrots, onion, and garlic on the baking sheet. Drizzle with olive oil, season with salt and pepper, then roast for 25–30 minutes until tender.
- Transfer roasted vegetables to a blender. Add vegetable broth and coconut milk; blend until smooth.
- Toss chickpeas in a bowl with olive oil and za’atar, then spread on another baking sheet and roast for about 15 minutes until crispy.
- Serve the soup in bowls topped with crispy chickpeas.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg