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a bowl of za'atar roasted carrot soup topped with chickpeas, yogurt, and cilantro
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5 from 4 votes

Za'atar Roasted Carrot Soup With Chickpeas

My za’atar roasted carrot soup brings a wonderful Middle Eastern twist to the classic carrot soup with a balance of sweetness, spice, and tang.
Prep Time15 mins
Cook Time30 mins
Roasting Time20 mins
Course: Lunch
Cuisine: American, Middle Eastern
Servings: 4 servings
Author: Vy Tran

Equipment

  • High speed blender

Ingredients

  • 2 pounds carrots, scrubbed, trimmed, and cut into 2 inch length
  • 1 1/2 tablespoons za'atar
  • 1/4 cup olive oil
  • Salt and freshly ground pepper
  • 2 medium shallots, roughly chopped
  • 4 medium garlic cloves, roughly chopped
  • 3 cup vegetable stock
  • 1 cup heavy cream
  • 2 tablespoons tahini
  • 1 can chickpeas, rinsed, drained, and dried with kitchen towel

Instructions

  • Preheat oven to 400 degrees F.
  • Line a baking tray with baking paper. Place carrots on tray, drizzle with 2 tablespoons olive oil, season with 1 tablespoon za’atar, salt, and freshly ground pepper. Toss to coat. Roast for 20 minutes or until carrots are tender and lightly browned.
  • Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Add shallot and garlic and cook for 2 minutes or until softened.
  • Add roasted carrot and vegetable stock to pan and bring to the boil. Reduce heat to medium and simmer for 15 minutes until carrot is softened.
  • Remove from the heat and let cool slightly.
  • Transfer carrot mixture to high speed blender and puree until smooth.
  • Add carrot puree back into pan. Add heavy cream and tahini and bring to a simmer for another 5 minutes. Season with salt and freshly ground pepper to taste. Thin soup with 1 tablespoon of water at a time for desirable consistency.
  • To make the chickpeas, heat remaining 1 tablespoon of olive oil in an oven proof pan, add chickpeas, seasoning with remaining za’atar and cook, stirring occasionally, for 5 minutes at medium-high heat. 
  • Transfer pan to oven at 400 degrees F and roast for 20 minutes until crisp.
  • When ready to serve, divide soup among serving bowls, swirl through a dollop of yoghurt and scatter with crisp chickpeas and cilantro.