Roasted Carrot Soup Recipe

Roasted Carrot Soup Recipe :-This dish for roasted carrot soup is created with tahini, which is a creamy condiment, and chickpeas that are seasoned with za’atar, which are crispy. Food that is naturally free of gluten, vegetarian, and vegan.


Roasted Carrot Soup Recipe



1 . Carrots: 

  • For this recipe, we will use a total of two pounds of carrots, which, when roasted,
  • will produce a basis that is naturally sweet and substantial for the soup.
  • Ensure that the carrots are chopped into pieces of equal size  in order to ensure that they roast in an equitable manner.


2 . Tahini: 

  • A pleasantly nutty, flavorful, and creamy component is added to the soup by the use of this sesame paste.


3 . Lemon juice:

  • A hefty squeeze of fresh lemon juice is what I would recommend adding as a finishing touch to the soup. The zing of the lemon juice helps to balance the sweetness of the carrots and the richness of the tahini.


4 . Aromatics: 

  • As the foundational aromatics for this soup, we will use a straightforward combination of chopped onion and garlic that has been sautéed.


5 . Seasonings: 

  • The earthy ground cumin that we use here is our primary seasoning, and it always goes especially well with carrots. Additionally, make sure to season the soup with fine sea salt and freshly ground pepper as well, depending on how much you feel it needs to be seasoned.


6 . Veggie broth:

  • It is my recommendation that you use a vegetable broth of high quality as the liquid foundation for the soup. Trader Joe’s organic vegetable broth is one of my favorites.


7 . Za’atar roasted chickpeas: 

  • In addition to the carrots, we will also roast a batch of crispy za’atar chickpeas. These chickpeas are a simple addition to the soup, as they consist of olive oil, za’atar, and fine sea salt. They contribute both protein and an earthy taste to the soup.


8 . Toppings:

  • It is my personal preference to garnish this soup with a swirl of plain yogurt, finely chopped fresh cilantro, and additional za’atar; but, you are free to use any variety of toppings that you find most appealing.



  • Carrots should be roasted. Preheat the oven to 400 degrees Fahrenheit. Using parchment paper, line a large baking sheet with the material.
  • To ensure that the carrots are properly coated, place them on the baking sheet, drizzle them with one tablespoon of oil, and toss them for a few seconds. A liberal amount of salt and pepper should be applied to the carrots, and they should be spread out in a uniform layer.


  • Ensure that the carrots are tender and have a faint caramelization around the edges by placing them on the center rack of the oven and baking them for thirty to forty minutes.
  • Chickpeas should be roasted. Use parchment paper to line a small rimmed baking sheet that is separate from the larger one.


  • Before spreading the chickpeas out on the baking sheet, you should first make sure that they are as dry as possible and then throw away any additional skins that may have become loose as a result of patting them.
  • Apply the olive oil in a uniform layer and toss the ingredients until they are evenly coated. Salt and za’atar should then be sprinkled on top in an even manner. Place on the lowest rack of the oven and bake for thirty minutes
  • At the halfway mark, give the pan a shake to ensure that the chickpeas cook evenly. After the chickpeas have finished cooking, transfer the baking sheet to a wire cooling rack until they are ready to be served.


  • A sauté. While this is going on, bring the remaining tablespoon of oil to a simmer in a large stockpot set between medium and high heat. After adding the onion, sauté it for five minutes while stirring it occasionally till it
  • becomes more tender. While swirling regularly, sauté the garlic and cumin for two minutes after adding them to the pan.
  • To incorporate everything, add the vegetable stock and whisk it up. Ensure that the broth is brought to a simmer by continuing to heat it. As soon as the carrots are ready to be served, reduce the heat to low, cover the pot, and let it simmer.


  • Combine. You should add the carrots to the broth after they are done, and then let them simmer for five minutes.
  • Mix the tahini and lemon juice together after adding them to the mixture. With the use of an immersion blender,
  • purée the soup until it reaches a smooth consistency, and if necessary, add additional vegetable stock to the mixture in order to achieve the desired smoothness.
  • Time of year. If necessary, add more salt, pepper, lemon juice, and/or tahini to taste and season with additional salt and pepper.
  • Deliver. Serve while still warm, garnished with the chickpeas that have been fried, and add any additional toppings that you would like to incorporate.

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