I’ve sung pureed soup’s praises before, and I’ll sing them again: few foods are more satisfying, nourishing, and leftovers-friendly while still allowing room for experimentation and intrigue. This Middle Eastern spiced carrot soup is no exception. Creamy without using cream and garnished with all matter of excellent nibbles, it’s the sort of soup that is worthy of a light meal in and of itself.
A quick word on the garnishes: I know what you’re thinking — four components for one soup . . . isn’t that a hair excessive? In short, no. Spiced chickpeas, a tahini-lemon dollop, dukkah, and parsley make the soup the lovely dish it is by providing loads of textural and flavor contrast, while adding minimal time and effort to the recipe.
Spiced Carrot Soup With Crispy Chickpeas and Tahini
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