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This simple roasted carrot soup recipe is made with creamy tahini and topped with crispy za’atar chickpeas. Naturally gluten-free, vegetarian and vegan.
If you were to drop by our house at any point during the year and take an impromptu peek in our fridge, I can pretty much guarantee that you would always be greeted with an impressive amount of carrots.
Carrots with hummus are my husband’s all-time favorite snack, and he regularly swings by Costco to buy huge bags of organic carrots in bulk just to be sure that we never (heaven forbid) accidentally run out. So it’s a given that I’m always set to go whenever a soup recipe calls for a few carrots for mirepoix…or, hey, two pounds of carrots for this roasted carrot soup!
We love this soup in our house because it’s easy to make with a short list of healthy ingredients, including a full pan of carrots that are roasted until perfectly caramelized in the oven and puréed with creamy tahini, veggie broth, lemon juice, and a few simple seasonings. But the best part of this recipe is arguably the za’atar chickpeas that roast alongside the carrots to crispy, earthy, savory perfection. They’re meant to serve as a crunchy topping for the soup, but at least half of the pan typically disappears in our house before they make it to the soup — they’re too irresistible!
We love serving this soup with a big loaf of crusty sourdough or a simple green salad, but go with whatever sounds good. Let’s make some carrot soup!
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