‘Carrot soup’, it doesn’t sound appealing. But what about a roasted carrot, with a sweet, smokey, turmeric flavor that melts in a mouth, and then blended with peanut butter and chickpea into pure creaminess? Did I convince you?
Roasted Carrot Soup with Peanut Butter and Chickpea
1 ½ pound (around 8) carrots, peeled and halved
1 tablespoon turmeric
½ teaspoon cinnamon
3 tablespoons olive oil
1 l vegetable broth or water
1 can (400 g) chickpea, drained
3 tablespoons peanut butter
½ teaspoon honey
yogurt, for serving
parsley/coriander, for serving
1. Preheat the oven to 220 C (425 F). Toss the carrots with turmeric, olive oil, and cinnamon on a rimmed baking sheet. Season with salt. Roast, tossing occasionally, until tender and browned, around 30 minutes. Chop the carrots into smaller pieces.
2. Meantime, boil the broth in a medium pot. Add the carrots and ½ can chickpea. Cook 10 minutes, until flavors combined.
3. Stir in the peanut butter and honey. Blend until the soup is very smooth, 1-2 minutes. Season with salt according to your taste. Toss the remaining chickpea with 1 teaspoon olive oil and salt.
4. Divide the hot soup among bowls. Spoon a dollop of yogurt into the center of each. Serve with some parsley or coriander
If you use water instead of the broth, add ½ teaspoon soy sauce, 1 teaspoon salt, and 1 teaspoon olive oil.
Share a picture of your dish with me on Instagram tagging #rozkoszny @rozkoszny. Bon appetit!