Author Notes: This soup is full packed with great flavors and super comforting. Roasting veggies has become quite of an addiction for me so instead of just cooking those carrots, I wanted to get that oven baked flavor with them.
I used Harissa as a powder for those carrots but I am sure the paste will be just as fine. In case the soup gets too thick after blending it, you can add some more water or almond milk. —voilavegan
Serves: 2-3
Ingredients
for the soup
-
1000
grams 1kg carrots, cut into small cubes
-
2
pieces garlic, minced
-
2
pieces onions, diced
-
2
tablespoons olive oil
-
1,5
tablespoons harissa powder
-
2
tablespoons tahin
-
300
milliliters almond milk
-
800
milliliters veggie stock
-
1
tablespoon tomato paste
For the chickpeas
-
200
grams chickpeas
-
1
tablespoon olive oil
-
1
tablespoon sea salt
-
1
tablespoon paprika (optional)
Directions
- Preheat oven to 220 Celsius
- Add carrot cubes to a bowl and mix together with 1 tbsp olive oil, harissa and salt.
- Line baking tray with parchment paper, place carrots on it and bake for 25-30 minutes until carrots are soft.
- In a medium pot heat up 1 tbsp olive oil and fry onions until translucent. Add garlic, carrots, tahin and tomato paste now and fry while stiring through for a a few seconds.
- Pour veggie stock and almond milk, stir for a minute and put lid on. Cook on medium high heat for 20 minutes.
- Meanwhile mix chickpeas with olive oil, paprika and salt in a bowl together and bake in the oven until golden brown and crispy.
- Remove lid and use an immerson blender to blend the soup. You want all carrots to be pureed.
- If the soup is too thick you might want to add some more water.
- Top with a little more tahin, chickpeas and optional some chopped parsley.
Photo by voilavegan