Author Notes
This soup is full packed with great flavors and super comforting. Roasting veggies has become quite of an addiction for me so instead of just cooking those carrots, I wanted to get that oven baked flavor with them.
I used Harissa as a powder for those carrots but I am sure the paste will be just as fine. In case the soup gets too thick after blending it, you can add some more water or almond milk. —voilavegan
Ingredients
- for the soup
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1000 grams
1kg carrots, cut into small cubes
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2 pieces
garlic, minced
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2 pieces
onions, diced
-
2 tablespoons
olive oil
-
1,5 tablespoons
harissa powder
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2 tablespoons
tahin
-
300 milliliters
almond milk
-
800 milliliters
veggie stock
-
1 tablespoon
tomato paste
- For the chickpeas
-
200 grams
chickpeas
-
1 tablespoon
olive oil
-
1 tablespoon
sea salt
-
1 tablespoon
paprika (optional)
Directions
-
Preheat oven to 220 Celsius
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Add carrot cubes to a bowl and mix together with 1 tbsp olive oil, harissa and salt.
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Line baking tray with parchment paper, place carrots on it and bake for 25-30 minutes until carrots are soft.
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In a medium pot heat up 1 tbsp olive oil and fry onions until translucent. Add garlic, carrots, tahin and tomato paste now and fry while stiring through for a a few seconds.
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Pour veggie stock and almond milk, stir for a minute and put lid on. Cook on medium high heat for 20 minutes.
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Meanwhile mix chickpeas with olive oil, paprika and salt in a bowl together and bake in the oven until golden brown and crispy.
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Remove lid and use an immerson blender to blend the soup. You want all carrots to be pureed.
-
If the soup is too thick you might want to add some more water.
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Top with a little more tahin, chickpeas and optional some chopped parsley.
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