Carrot Soup with Crisped Chickpeas

Another soup prepared with Big Red Farm veggies by Vanessa, our intrepid designer.  A swirl of yogurt can be substituted for the lemon-tahini dollop, and as you can see in the photo, pan-fried garlic scapes make a tasty and attractive garnish.  If scapes aren't available, sliced scallions are pretty good too.

photo by Vanessa Gieske

CARROT SOUP WITH CRISPED CHICKPEAS
from smittenkitchen.com

serves 4, generously 

Soup:
2 tablespoons (30 ml) olive oil
2 pounds (905 grams) carrots, peeled, diced or thinly sliced
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon table salt, plus more if needed
Pinch of Aleppo pepper or red pepper flakes
4 cups (945 ml) vegetable broth

Crisped chickpeas:
1 3/4 cups cooked chickpeas, or 1 15-ounce (425-gram) can, drained, patted dry on paper towels
1 generous tablespoon (15 ml or so) olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground cumin

Lemon-tahini dollop:
3 tablespoons (25 grams) tahini paste
2 tablespoons (30 ml) lemon juice
Pinch or two of salt
2 tablespoons (30 ml) water

Possible garnishes:
pan-fried garlic scapes
sliced scallions
chopped parsley
pita wedges for toasting

Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes.

Meanwhile, heat your oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly.

Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.

Meanwhile, in a small dish, whisk together tahini, lemon juice, salt and water until smooth with a yogurt-like consistency. If more liquid is needed to thin it, you can add more lemon juice or water, a spoonful at a time, until you get your desired consistency.

Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Dollop each with lemon-tahini or yogurt, sprinkle with crisped chickpeas and garnish with scallions, scapes or parsley. Serve with toasted pita wedges.