Roasting the carrots will take a bit of time but you will be rewarded with a much tastier, full-bodied, soup thatis ridiculously silky, easy to make, and tastes spectacular.
Prep Time15 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr10 minutesmins
Servings: 4
Ingredients
For The Roasted Carrots
3poundscarrotsscrubbed clean
1Tablespoonextra virgin olive oil
1 teaspoon cumin seedsoptional
For the Crispy Chickpeas
115-ouncecan chickpeas,drained and rinsed
2tablespoonsextra virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon ground turmeric
1 teaspoonground cumin
1teaspoonground coriander
1 teaspoon sweet paprika
1/2 teaspoonsmoked paprika,optional
1/4 teaspoon cayenne pepper,optional
For the Roasted Carrot Soup
1tablespoonextra virgin olive oil
1large red or yellow onion,thinly sliced
2garlic cloves,sliced in thick chunks
1inchpiece of fresh gingerpeeled and thinly sliced
1inchpiece of fresh turmeric root,peeled and thinly sliced (or sub 1/2 teaspoon ground)
1teaspoonkosher salt
freshly cracked black pepper to taste
5cupsvegetable broth (or chicken broth, or water), plus more to thin if necessary
1/4cupChopped herbs such as parsley, mint, and cilantro, for garnish
For the Lemon Yogurt sauce (optional)
1/2cupfull-fat Greek-style plain yogurt
2tablespoonsfresh lemon juice
Instructions
Preheat the oven to 425° F. Line a large sheet pan with parchment paper.
Cut the carrots in half lengthwise, or in quarters if very thick, and place them on a large baking sheet (see notes*). Drizzle with olive oil and sprinkle with the cumin seeds, if using. Toss to coat and arrange in a single layer. Roast the carrots until they’re caramelized on the edges and tender when pierced through with a fork, 40 to 45 minutes, tossing halfway.
Place the rinsed chickpeas on a large tea towel, or paper towels, and rub gently to dry, discarding any peels that come off. Transfer to prepared sheet pan and spread out evenly so they are not on top of each other. Drizzle with 2 tablespoons olive oil and 1/2 teaspoon salt. Stir to coat.
Place the chickpeas in the oven with the carrots, and roast for 30-35 minutes or until they are crispy, giving the tray a shake halfway through cooking. As soon as you take the chickpeas out of the oven, season them with all the spices; turmeric, cumin, coriander, sweet aria smoked paprika (if using), and cayenne pepper (if using). Toss to coat.
While the carrots and chickpeas are roasting, warm 1 tablespoon olive oil in a Dutch oven, or large soup pot, over medium heat. Add the onion and cook, stirring occasionally, until softened 5 -7 minutes. Stir in the garlic, ginger, turmeric, salt and pepper, and cook until fragrant, about 1 minute. Pour in the vegetable broth (or water) and bring to a gentle simmer just before the carrots are done.
When the roasted carrots are cool enough to handle, cut them into 2-inch pieces and add them to the pot. Bring the mixture back to a boil over high heat, then lower the heat to maintain a gentle simmer. Cook for 15 minutes to allow the flavors to meld.
Use an immersion blender directly in the pot to blend the soup until fairly smooth. Alternatively, for a smoother soup, puree the soup in bathces using a blender and return it to the pot to keep warm. NOTE: If using a blender, make sure your soup has cooled enough to safely puree.
Taste and adjust seasoning, adding a little more salt and pepper, if necessary. If serving with yogurt sauce, stir the yogurt and lemon juice in a small bowl. Serve the soup warm, topped with the crsipy chcikpeas, fresh herbs, and a few dollops of the lemon yogurt sauce.
Notes
*I prefer to cut the carrots once they have roasted and softened. Feel free to cut the carrots into 2-inch, diagonal pieces before roasting them, if you wish. Leftovers keep well in the refrigerator, covered tightly, for about four days. To freeze, place soup, without the chickpeas, in a freezer-safe container for up to 3 months.