Moroccan Roasted Carrot Soup with Greek Yogurt, Shaved Red Onion & Spiced Crispy Chickpeas

This Moroccan Roasted Carrot Soup 🥕 is definitely going to be on repeat this Winter Season! It is absolutely delicious, spiced with Moroccan flavours, topped with creamy Greek Yogurt, shaved red onion and Spiced crispy chickpeas for a crunch! I love this soup thicker in consistency but you can add additional vegetable stock to bring it to you liking. The crispy chickpeas can be made days ahead and stored in an air-tight container. They are also wonderful for snacking as well as on top of salads. Chef Sonia from Lemon Meringue Studio also shared with all of you her homemade Moroccan Spice Blend. This is my go to recipe and can be stored in an airtight container up to 6 months, if it lasts! 

 

Enjoy

xox

Ingredients

7 medium carrots, peeled and cut into 1/2 inch pieces

3 large garlic cloves with skin on

2 tbsp olive oil

11/2 tbsp Moroccan spice blend (see below)

5 cup low sodium vegetable broth + more if needed

Salt to taste

1/2 cup Greek Yogurt

1/3 cup red onions, shaved or thinly sliced

 

Spiced Chickpeas

540 ml can of chickpeas

1 tsp. extra-virgin olive oil

1/2 tsp. Moroccan Spice Blend

1/4 tsp. garlic powder

1/4 tsp. kosher salt

Moroccan Spice Blend

1/2 tbsp ground cumin

1/2 tbsp ground coriander

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp nutmeg

1/2 tbsp smoked paprika

1/2 tsp ground turmeric

1/2 tsp ground ginger

1/2 tbsp granulated sugar

1 tbsp kosher salt

1 tbsp ground black pepper

Preparation 

To make spiced chickpeaspreheat oven to 425 degrees and line a large baking sheet with parchment paper.

Drain and rinse chickpeas and place them on a kitchen towel. Fold one side of the kitchen towel over the chickpea's and gently blot and roll then until the skins have loosened. Remove the loose skins and place the chickpeas in a bowl. 

Toss chickpeas with the oil, spice blend, garlic powder, and salt. Spread on baking sheet and bake in preheated oven for 35-40 minutes until lightly golden and crisp. Check in towards the last 5 minutes to avoid burning. Remove chickpeas from oven and set aside to cool. 

To make spice blend, place all ingredients into a container with lid, give container a few vigorous shakes.

Recipe makes about 1/4 cup.

To make soup, preheat oven to 400 F and line a baking sheet with parchment paper. Toss carrots and garlic cloves with oil and spice blend. Spread them out on lined baking sheet and bake in the preheated oven for 45-50 minutes until carrots and garlic have softened. Check garlic cloves as you might need to remove them earlier if they are softened. Remove skins off garlic and place them in a blender with carrots and vegetable stock. Blend until creamy, you can add additional stock for a thinner consistency. Place in a pot and heat. Serve in mugs topped with a dollop of Greek Yogurt, shaved onions and crispy chickpeas.

SERVINGS 4-6 | PREP & COOK TIME 2.5 hours

Copyright © 2016 Irene Matys.

All Rights Reserved.

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