Carrot Soup with Tahini and Roasted Chickpeas

Ingredients

• -1 1/2 lb. carrots, chopped on a diagonal into 1/2-inch slices
• -3 1/2 Tbsp. extra virgin olive oil, divided
• -1 small onion, chopped
• -4 cloves garlic, minced
• -1/2 tsp. ground coriander
• -1/4 tsp. red pepper flakes
• -1 quart veggie broth
• -1 1/2 cups cooked chickpeas
• -1/2 tsp. ground cumin
• -1/2 tsp. smoked paprika
• -1/2 lemon
• -3/4 cup plain Greek yogurt (or substitute coconut yogurt)
• -4 Tbsp. sesame tahini
• -Handful of parsley, chopped
• -Salt and pepper, to taste

Instructions

1. Preheat oven to 425F. Line large baking sheet with aluminum foil, and toss carrots with 1 1/2 Tbsp. of the olive oil. Sprinkle with salt. Roast for 25-30 minutes, stirring around the 15 minute mark.
2. Heat 1 Tbsp. of olive oil in a large pot over medium-high heat. Add onion, and saute for 3 minutes, or until beginning to soften. Add the minced garlic, coriander, and red pepper flakes and saute for 2 minutes longer, until the onions begin to caramelize.
3. Add the roasted carrots and veggie broth. Bring to a low boil, then reduce heat to a simmer and cook for 10 minutes.
4. Meanwhile, scatter the chickpeas on the roasting pan used for the carrots. Toss with remaining olive oil, cumin, smoked paprika, salt and pepper. Toss to coat evenly, then roast for 15-20 minutes, stirring halfway, until chickpeas start to get slightly crispy.
5. Place soup in a blender and puree until smooth. Return to pan, and squeeze in the juice of the lemon. Adjust salt, if needed.
6. Spoon the soup into bowls. Top each with a spoonful of yogurt and 1 Tbsp. of tahini, as well as a handful of the roasted chickpeas. Sprinkle with parsley. Serve.