Carrot Soup – with Tahini and Crunchy Chickpeas
- 2 tbls extra-virgin olive oil, plus more to taste
- 900g carrots, peeled and thinly sliced
- 2 leeks, thinly sliced and cleaned
- 6 garlic cloves, peeled and smashed
- 1/4 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Pinch of red chilli flakes
- 4 cups vegetable stock
- Apple cider vinegar, to taste
- For Garnish:
- 3 tablespoons tahini
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dukkah, or sesame seeds for garnish
- About half cups spicy roasted chickpeas
- 2 tbls flat-leaf parsley, coarsely chopped
- Heat the olive oil in pot over medium heat. Add the carrots, leek, garlic, coriander, cumin, one teaspoon salt, and pepper flakes, and sauté, stirring occasionally, until they begin to brown, about 15 minutes.
- Add the vegetable stock, scraping the bottom of the pot to deglaze any browned bits, bring to a boil, and then reduce to heat to maintain a simmer. Simmer for about 30 minutes, or until the carrots are fork-tender.
- Meanwhile, whisk together the tahini, lemon juice, water, and a pinch of salt in a small bowl till smooth. Set aside.
- Blend the soup until smooth, Using a handheld blender (stick mix)
- Season the soup to taste with salt, and vinegar.
- Ladle the soup into bowls, and garnish each bowl with a dollop of the lemon-tahini mixture, a pinch of dukkah, or sesame seeds, roasted chickpeas, and chopped parsley.