Carrot & tahini soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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
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.
