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Roasted Carrot Soup With Za’atar Chickpeas

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A creamy and flavorful roasted carrot soup topped with crispy za’atar-spiced chickpeas, perfect for a healthy and comforting meal.

Ingredients

Scale
  • 1 lb carrots, peeled and chopped
  • 1 tbsp olive oil (for roasting)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 4 cups vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tbsp olive oil (for chickpeas)
  • 1 tbsp za’atar seasoning
  • Salt and pepper, to taste
  • Optional: coconut milk or cream for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss chopped carrots with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
  2. Meanwhile, heat a pot over medium heat. Add a little oil and sauté onions until translucent, about 5 minutes. Add garlic and ginger, cook for 1 minute.
  3. Add cumin and coriander, stir for 30 seconds until fragrant.
  4. Add roasted carrots and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
  5. Use an immersion blender (or transfer to a blender in batches) to blend soup until smooth. Adjust salt and pepper to taste.
  6. While soup simmers, toss chickpeas with 1 tbsp olive oil and za’atar. Spread on a baking sheet and roast at 400°F (200°C) for 20–25 minutes until crispy.
  7. Ladle soup into bowls, top with crispy chickpeas, and drizzle with coconut milk or cream if desired.

Notes

  • You can substitute za’atar with your preferred spice blend.
  • For a creamier texture, add a splash of coconut milk or cream to the soup when blending.
  • Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.

Nutrition

Keywords: roasted carrot soup, za'atar chickpeas, vegan soup, healthy soup, Middle Eastern soup

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