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Sesame Carrot Soup with Crispy Chickpeas & Apricot Chutney
2 or 4 Serving Dinner

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 puréed 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.

Tags: Gluten-Free High-Protein Nut-Free Chef's Choice High Fiber
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
680
FAT
25g
CARBOHYDRATES
102g
PROTEIN
19g

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INGREDIENTS

  1. 6 oz organic chickpeas
  2. 2 tbsp white sesame seeds
  3. 4 carrots, peeled and roughly chopped (about 2 1/2 cups)
  4. 1 yellow onion, peeled and roughly chopped
  5. 4 tsp vegetable broth concentrate
  6. 1/4 cup apricot preserves
  7. 1 oz candied ginger, chopped
  8. 2 tbsp tahini
  9. 1 tbsp red miso paste
  10. 1 lemon, juiced
  11. 1 tbsp toasted sesame oil (divided)
  12. 0.25 oz parsley, leaves and tender stems chopped
  13. 3 tbsp olive oil*
  14. Salt*
  15. Pepper*
Allergens: sesame, soy
Tools: Large pot with lid, Blender, Baking sheet
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
680
FAT
25g
CARBOHYDRATES
102g
PROTEIN
19g

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INSTRUCTIONS

1
Make the crispy chickpeas

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-servings: use 2 tbsp olive oil)

2
Cook the soup

Meanwhile, 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-servings: use ¼ cup olive oil, 1 tsp salt, 5 cups water) (TIP: For 4-serving meal, increase cook time by about 3 minutes.)

3
Make the ginger-apricot chutney

Stir together apricot preserves, candied ginger, 1 tbsp warm water, and a pinch of salt and pepper in small bowl. Set aside. (4-servings: use 2 tbsp water)

4
Blend the soup

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 4-serving meal, blend in batches.)

5
Serve

Divide sesame carrot soup between bowls. Top with ginger-apricot chutney, crispy chickpeas, and parsley. Soup's on!

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