carrot soup with tahini and crisped chickpeas

8339826009_36377776f1

Course Soups and Stews

Ingredients in this Recipe

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

Recipe Preparation

See Full Recipe at Smitten Kitchen

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