Roasted Carrot Soup with Za'atar Chickpeas

Roast the carrots

Heat oven to 400°F. Line a large baking sheet with parchment paper. Place the carrots on the baking sheet, drizzle evenly with 1 tablespoon oil, and toss briefly to evenly coat. Spread the carrots out in an even layer and season generously with salt and pepper. Place on the middle baking rack and bake for 30-40 minutes until the carrots are soft and lightly caramelized around the edges.

Roast the chickpeas

Line a (separate) small rimmed baking sheet with parchment paper. Make sure the chickpeas are as dry as possible, discarding any extra skins that may have patted loose, then spread the chickpeas out on the baking sheet. Drizzle evenly with the olive oil and toss until evenly coated. Then sprinkle evenly with the za’atar and salt. Place on the lower baking rack and bake for 30 minutes (simultaneously with the carrots), pausing to shake the pan at the halfway point so that the chickpeas will cook evenly, then transfer the baking sheet to a wire cooling rack until ready to serve.

Sauté

Meanwhile, heat the remaining tablespoon of oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and cumin and sauté for 2 minutes, stirring frequently. Add the vegetable stock and stir to combine. Continue cooking until the broth reaches a simmer. Reduce heat to low, cover, and simmer until the carrots are ready to go.

Blend

Once the carrots are ready, add them to the broth and simmer for 5 minutes. Add the tahini and lemon juice and stir to combine. Use an immersion blender to purée the soup until it is silky smooth, adding in extra vegetable stock if needed to thin out the consistency.

Season

Taste and season with additional salt, pepper, lemon juice and/or tahini as needed.

Serve. Serve warm, garnished with the crispy chickpeas and any additional toppings that you would like, and enjoy!