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Carrot & tahini soup

Carrot & tahini soup in a saucepan and two bowls

Carrot & tahini soup

Name: Carrot & tahini soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 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

Liberty Mendez

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Serves 4

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 4.5 out of 5.12 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal265
fat13g
saturates1g
carbs24g
sugars13g
fibre11g

high
protein8g
salt0.6g

Method

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 5.12 ratings

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