carrot soup with crispy chickpeas

if you told me two years ago that there would come a day when i'd not only make, but like, carrot soup, i would have laughed at you. i used to despise carrots (and broccoli, bell peppers and a whole slew of other vegetables), but going vegetarian forced me to expand my pallet, and for that, i'm forever grateful. now i can't get enough—the more veggies, the better.

i omitted the tahini drizzle in this soup (couldn't stomach the nine-dollar price tag for tahini at the store), but compensated with roasted sesame seeds on top. if you do have tahini on hand, i'd highly recommend using it. i felt the sweetness from the carrots did need something creamy to balance it out a bit. next time!

carrot soup with crispy chickpeas adapted from smitten kitchen

2 tbsp olive oil
2 lbs carrots, peeled and diced
1 onion, finely chopped
4 garlic cloves, peeled and smashed
knob of fresh ginger, peeled and finely chopped
1/4 tsp ground coriander
1/2 tsp curry powder
1 tsp salt
pinch red pepper flakes
4 cups vegetable broth

1 15-oz can chickpeas, drained and rinsed
1 tbsp olive oil
1/2 tsp salt

fresh lemon juice
toasted sesame seeds
cilantro

preheat your oven to 425 degreesf. heat olive oil in a large pot over medium heat. add in carrots, onion, garlic, ginger, coriander, curry, salt and red pepper flakes and saute for about 15 minutes. after the mixture has started to brown, pour in vegetable broth, cover pot with lid and simmer for about 30 minutes (stirring occasionally). 

while the soup is simmering, mix chickpeas with olive oil and salt and lay them out evenly on a baking sheet in your preheated oven. bake for 20-25 minutes, or until they're browned and crispy.

once the carrots are soft, puree soup with an immersion blender and ladle into bowls. top with crispy chickpeas, a squirt of fresh lemon juice and a sprinkle of fresh cilantro.