Smoky Chickpea Roasted Carrot (Printable Version)
A warming, wholesome bowl with roasted carrots and chickpeas.
# What You'll Need:
→ Vegetables
01 - 5 large carrots, peeled and cut into 1-inch chunks
02 - 1 large yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 celery stalk, diced
→ Legumes
05 - 1 can (15 oz) chickpeas, drained and rinsed
→ Liquids
06 - 4 cups vegetable broth
07 - 2 tbsp olive oil
→ Flavorings & Spices
08 - 1 tsp smoked paprika
09 - 1/2 tsp ground cumin
10 - 1/2 tsp ground coriander
11 - 1/4 tsp ground black pepper
12 - 1/2 tsp salt, plus more to taste
13 - 1/8 tsp cayenne pepper (optional)
14 - 1 tbsp lemon juice
15 - Fresh parsley or cilantro, for garnish
# How To Make:
01 - Preheat the oven to 425°F. Toss the carrot chunks with 1 tbsp olive oil, 1/2 tsp smoked paprika, and a pinch of salt. Spread on a baking sheet and roast for 25 minutes, until golden and tender.
02 - Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and celery; sauté for 5 minutes, until softened.
03 - Add minced garlic, cumin, coriander, black pepper, and the remaining smoked paprika to the pot. Cook for 1 minute, stirring constantly until fragrant.
04 - Add the roasted carrots to the pot along with the chickpeas and vegetable broth. Stir to combine, bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
05 - Use an immersion blender to blend the soup until mostly smooth, leaving some texture for heartiness. Stir in lemon juice and adjust salt or seasoning to taste.
06 - Ladle the soup into bowls and garnish with fresh parsley or cilantro before serving hot.
# Expert Advice:
01 -
- Roasting the carrots first adds a depth of caramelized sweetness you just cannot get from boiling them.
- It is a complete meal in a bowl that comes together in under an hour without much fuss.
02 -
- Adding the garlic and spices only after the onions have softened prevents them from scorching and tasting acrid.
- Using an immersion blender is safer and easier than transferring hot soup to a blender.
03 -
- Double the batch and freeze portions for quick lunches later in the month.
- If the soup is too thick after blending, simply add water or more broth.