Roasted Carrot Soup Recipe
This roasted carrot soup is loaded with wonderfully spicy Moroccan and Tunisian flavours and is topped with crispy sumac coated chickpeas!
Servings 4 Servings
Calories 242kcal
Ingredients
- 5-6 Small-Medium Carrots 500g Carrots
- 2 Medium Onions 300g
- 2 Sticks Celery
- 1 Head Garlic
- 2 tablespoon Harissa Paste
- 2 tablespoon Olive Oil
- 1 tablespoon Zaatar
- ½-1 teaspoon Salt
- ½ teaspoon Black Pepper
- 750 ml Vegetable Stock 3 Cups
- 125 g Cooked Chickpeas ⅔-¾ Cup
- 1 teaspoon Sumac
- Oil for frying
Instructions
- Mix together the olive oil, harissa paste, zaatar, salt, and pepper.
- Top and tail the carrots and place them on a baking sheet.
- Peel and cut the onion into wedges and add to the carrots.
- Remove the garlic cloves from the head of garlic (do not peel) and place them on the baking sheet, then add the celery.
- Coat the vegetables with the harissa and olive oil mix, then roast in the oven at 200°C or 400°F for an hour.
- Remove the vegetables from the oven and place them in a blender along with the vegetable stock, and blend. Pass through a fine mesh sieve and return to a 20cm or 8" saucepan to keep warm.Passing the soup is optional!
- Dry the chickpeas as thoroughly as you can.
- Heat 5-7mm (¼") of neutral oil in a 24cm or 10" frying pan and heat it to around 160°C or 320°F, then add the chickpeas and a lid; no matter how well you dry the chickpeas, they will spit.Give them a shake every 30 seconds and cook for 2-3 minutes,
- Drain the chickpeas on kitchen paper and give them a coating of sumac, and serve them on top of the soup.
Nutrition
Serving: 1 | Calories: 242kcal | Carbohydrates: 34g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 1091mg | Fiber: 9g | Sugar: 11g
