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Carrot & tahini soup in a saucepan and two bowls

Carrot & tahini soup

A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Ideal for a light lunch or starter, this healthy, colourful soup is a tasty blend of chickpeas, carrots and tahini. Top with a scattering of fried chickpeas to serve

  • Healthy
  • Vegetarian
Nutrition: Per serving
high infibre11g


  • 2 tbsp rapeseed oil
  • 400g can chickpeas, drained and rinsed
  • 2 onions, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 4 celery sticks, roughly chopped
  • 400g carrots, roughly chopped
  • 800ml hot low-salt vegetable stock
  • 2 tbsp tahini


  • STEP 1

    Heat 1 tbsp oil in a deep saucepan over a medium-high heat and fry half the chickpeas for 5-8 mins until golden and crisp. Tip into a bowl and toss with sea salt, then leave to cool until ready to serve.

  • STEP 2

    Add the remaining oil, the onions, garlic, celery, carrots and a pinch of salt to the pan and fry over a medium heat for 8 mins, or until the vegetables have coloured slightly and started to soften.

  • STEP 3

    Pour in the stock and add the remaining chickpeas, then bring the mixture to the boil. Cover, reduce the heat to a simmer and cook for 10-12 mins until the carrots are tender. Add the tahini and a large pinch of black pepper, then blitz the soup until smooth using a hand blender. Taste for seasoning, then ladle into bowls and top with the fried chickpeas and some black pepper just before serving.

Recipe from Good Food magazine, May 2022

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A star rating of 4.5 out of 5.2 ratings

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