Moroccan Inspired Roasted Carrot Soup with Greek Yogurt, Shaved Red Onion & Spiced Crispy Chickpeas
This Moroccan Inspired Roasted Carrot Soup is definitely going to be on repeat during the Autumn and Winter months! It is absolutely delicious and simple to make. Spiced with Moroccan flavours and spiced crispy chickpeas, makes the perfect comfort food for the cold months ahead! What I love most about soups is that they are ideal to use up any veggies or ingredients to avoid waste. Use up those soft veggies and spice them up to elevate their flavours. Have soft carrots, squash, potatoes, celery, onions, peppers, parsnips, you name it, make a delicious heart warming soup. Don’t forget to leave those skins on. They are edible, delicious and nutritious.
I love this soup thicker in consistency but you can add additional vegetable stock to bring it to your liking. The crispy chickpeas can be made days ahead and stored in an air-tight container. Also, make sure you reserve that chickpea liquid, its called Aquafaba (aka liquid gold). This liquid has properties that are similar to those of egg whites, and it can be used to make anything from meringues and macarons to marshmallows and more. It can act as a binder, leavening agent, emulsifier, or anything an egg whites traditionally do. 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!
Moroccan Inspired Roasted Carrot Soup with Greek Yogurt, Shaved Red Onion & Spiced Crispy Chickpeas
Materials
- 7 medium carrots washed 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
Instructions
Spiced Chickpeas
- Preheat oven to 425 degrees and line a large baking sheet with parchment paper.
- Drain and reserve liquid from Chickpea's. 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.
Spice Blend:
- Place all ingredients into a container with lid, give container a few vigorous shakes.
- Recipe makes about 1/4 cup.
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.
Why reserve the chickpea liquid?
Hello Ria and Happy New Year! The chickpea liquid (aquafaba) is a great vegan substitute for egg whites.
Just passed this over to my vegan and GF friends
Will be making this a lot up at the cottage for friends and family this fall and winter .
Thank you for sharing
This is so wonderful Margaret. Thank you so much. Hope you enjoy it as much as we do. Sending warm cozy hugs xo
I would like to make this soup, but I feel like that 11 tbsp of spice is a whole lot 🙂 Just want to make sure ,that it’s the right amount . Thank you.
Hello Brigi and Happy New Year. My apologies for the delay in response.
In the recipe, it only calls for 1 1/2 tablespoons of the spice blend not the entire amount. The recipe for the spice blend makes a 1/4 cup. You can store the remaining in an airtight container for future use. 🙂 Hope that clarifies and you will give the soup a try. Warmest, Irene