Sunday, October 6, 2013

Carrot Soup with Crispy Chickpeas

Once in a while you come across one of those recipes that the pictures look amazing but the actual recipe sounds kind of questionable. I came across this recipe at Smitten Kitchen when searching for some good fall recipes to try out. I didn't think the recipe sounding too appealing but the pictures were so pretty, I had to give it a try.

Although there are multitude of subtle flavors in this soup, the fresh carrot taste is what shined. Paired with some creme fraiche and pita bread, it was a perfect end of summer meal.

Carrot Soup with Crispy Chickpeas
2 tablespoons olive oil
1 pound carrots, peeled and chopped
1/2 large onion, finely chopped
4 garlic cloves, minced
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon table salt, plus more if needed
2 cups chicken or vegetable broth (I used chicken)

Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, and spices. Sauté until they begin to brown.

When vegetables have begun to brown, add broth. Scrape up any bits stuck to the bottom of the pot. Cover pot and bring to a simmer until carrots are tender, stirring occasionally. Cooking time will vary based on size of carrots. 

Serve with dollop of sour cream, creme fraiche, or plain yogurt and some crispy chickpeas.

Crispy Chickpeas
1 15 oz. can chickpeas, drained and dried on paper towels
1 generous tablespoon (15 ml or so) olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground cumin

Heat oven to 425 degrees. Toss chickpeas with olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet. Roast until browned and crisp, about 20 minutes, tossing occasionally.

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