Carrot, tahini and spicy chickpea soup

Yesterday, I gave myself a gift: a day of vacation at home! I stayed in pijama, listened to an entrepreneurial motivation audiobook and took a nap! Because I respected myself. I felt tired, I wanted to take care of myself. 

I also took the opportunity to concoct this beautiful recipe for a creamy and really surprising soup with its lemon tahini sauce! And since I had a leftover Chickpeas ... Try it! You will give me news.

Carrot, tahini and spicy chickpea soup

2 pounds of carrots, cut into small cubes

1 yellow onion, chopped

2 leeks, cleaned and finely chopped

6 Quebec garlic cloves

4 cups of chicken broth

1.5 cup of Chickpeas cooked, drained

1/4 tsp ground cumin

1/4 tsp ground coriander

1/4 tsp smoked paprika

1/4 tsp chili pepper flakes

the juice of a lemon

1/3 cup sesame butter (tahini)

Chopped parsley for garnish

Sesame seeds

Pepper

Preparation

• Heat the olive oil in a large, heavy-based pot.
• Add carrots, leek, garlic, cilantro, cumin, 1 teaspoon salt, and red pepper flakes, and sauté, stirring occasionally, until just starting to brown, about 15 minutes.
• Add the broth, scraping the bottom of the cauldron to deglaze the golden pieces, bring to a boil, then reduce to heat to maintain a simmer.
• Simmer for about 30 minutes, or until carrots are tender, pricking with a fork.
• Meanwhile, whisk together the tahini, lemon juice, water, and pepper in a small bowl until smooth. Put aside.
• Stir the soup until smooth, either using an immersion blender or carefully transferring it to a blender.
• Season the soup to taste with olive oil and pepper.
• Transfer the soup to bowls, and garnish each bowl with a dollop of lemon-tahini mixture, a pinch of sesame seeds, roasted chickpeas, and chopped parsley.

Bon appétit!

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