Sesame Carrot Soup
with Crispy Chickpeas & Apricot Chutney
Tahini, sesame seeds, and toasted sesame oil create a nutty, rich foundation for this sweet and savory soup. We top the pureed soup with a quick chutney made of sweet apricots preserves and spicy candied ginger. This soup is also delicious served cold on a warm day.
INGREDIENTS
- 13.4 oz chickpeas, drained and rinsed
- 2 tbsp white sesame seeds
- 4 carrot, peeled and roughly chopped (about 2 1/2 cups)
- 1 yellow onion, peeled and roughly chopped
- 4 tsp vegetable broth concentrate
- 1/4 tbsp apricot preserves
- 1 oz candied ginger, chopped
- 2 tbsp tahini
- 1 tbsp red miso paste
- 1 lemon, juiced
- 1 tbsp toasted sesame oil, divided
- 0.25 oz parsley, leaves and tender stems chopped
- 3 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 425°F. Combine chickpeas, 1 tbsp olive oil, sesame seeds, ¼ tsp salt, and a pinch of pepper on baking sheet and toss. Roast until browned and crispy in places, 14 to 16 minutes. Set aside. (4-serving meal: use 2 tbsp olive oil)
Heat 2 tbsp olive oil in large pot over medium heat. Add carrots, onion, and ½ tsp salt and cook until beginning to brown, 8 to 10 minutes. Stir in broth concentrate and 3 cups water. Bring to a boil, reduce heat to low, cover, and simmer until carrots are tender, 12 to 15 minutes. (4-serving meal: use ¼ cup olive oil, 1 tsp salt, 5 cups water) (TIP: For 4-serving meal, you may need to cook vegetables for longer.)
Stir together apricot preserves, candied ginger, 1 tbsp warm water, and a pinch of salt and pepper in small bowl. Set aside. (4-serving meal: use 2 tbsp water)
Carefully transfer soup to blender and add tahini, miso, lemon juice, and sesame oil. Purée until very smooth, about 1 minute. Season to taste with salt. (TIPS: Vent blender (by removing plastic center of lid) and begin blending on low and finish on high to avoid splashing. For the 4-serving meal, blend in batches.)
Divide sesame carrot soup between bowls. Top with ginger apricot chutney, crispy chickpeas, and parsley. Soup's on!
SIMILAR RECIPES
One Pot Herby Noodle Soup with Chickpeas & Garlicky Parsley Salad
Tahini Cauliflower Steaks with Red Lentil Skordalia & Charred Green Beans
Grape Leaf Pilaf with Dilly Beans & Sumac Roasted Carrots
Crispy Black Bean Patties with Avocado Spinach Salad & Lime Aioli
