Spicy Roasted Carrot - Chickpea Soup

I found a recipe for Roasted Carrot and Chickpea soup. I love a good carrot soup. I used to have an awesome recipe but somehow in the move (about 5 years ago) it got lost. So when I run across one that sounds similar I try it. I don't think I have convinced my hubby that carrot soup is the BOMB yet, but it is one of my winter favorites. I will post the recipe I used at the bottom of this post. I tweaked it because that's what your supposed to do right?

Spicy Roasted Carrot - Chickpea Soup

by Kerri Downey

3 - 4 medium carrots ( I used 1-1/2 cups dried carrots, soaked and almost soft)
1 can chickpeas, washed and rinsed
4 garlic cloves, peeled and quartered
1/4 cup canola oil
medium sized onion, cut into to large wedges
1/2 teaspoon Cayenne Pepper or Cumin if you prefer a milder taste
1/4 teaspoon Parsley Flakes
1/4 teaspoon dried Chili Flakes
1/4 teaspoon salt


Heat oven to  425F

1) Chop carrots into larger chunks, slice carrots into large wedges and drain and rinse chickpeas. Place all together onto a large sheet cake tray and coat with oil. (I used my hands to toss the veggies making sure they were evenly coated.) Place in oven for about 30 min. Stirring two or three times to keep the veggies from sticking. The goal is to take them out of the oven when the edges of the onions begin to turn brown.





** If, like me, you started with dried carrots, place the carrots in a bowl and cover with the hottest tap water you can just to over the carrots. When the water has been absorbed your carrots are likely done. If not drain the water and add just enough water to cover again. Watch them though because you don't want them to become too soft. JUST soft if good enough.




2) Place the entire pan of roasted veggies in your blender. Add broth to about half of your amount of veggies and begin pulsing. You want a puree. I began with aerate, moved to chop and finished with puree. However, it was not pureed enough for me so after I poured my veggies into my soup pan and added the rest of the broth I took my hand held blender to it and finished it off.

3) Now is the time to season because if you taste it now you would think BLAAA! In a small dish or bowl add your dry ingredients and stir together, (If your not into spicy try the Cumin instead of the Cayenne.)  adding a pinch at a time until you have a flavor you are happy with.

Once ladled into your bowl, top with grated Parmesan cheese. This goes well with homemade Italian bread. It's one of those fill your tummy, clear your sinus soups. One that makes you feel good when you basically don't.


To give kudos where kudo's belong, I loosely based my recipe from the following link: Creamy Roasted Carrot Soup with Spicy Chickpeas by Amanda