Name: I Make This Creamy Soup on Repeat With a Handful of Pantry Staples
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 (15-ounce) cans chickpeas, drained and rinsed (3 heaping cups), divided -; 8 medium garlic cloves, peeled -; 3 tablespoons olive oil, divided -; 1 3/4 teaspoons kosher salt, plus more to taste -; 1 1/2 teaspoons ground cumin, divided -; 1 large yellow onion, chopped (about 1 3/4 cups) -; 4 small carrots, peeled and coarsely chopped (about 1 1/2 cups) -; 4 cups vegetable broth -; 1 cup water, plus more as needed -; 1/3 cup tahini -; 3 tablespoons fresh lemon juice (from 2 lemons), plus more to taste -; 1/4 cup chopped fresh flat-leaf parsley -

Ingredients for - I Make This Creamy Soup on Repeat With a Handful of Pantry Staples

1. 2 (15-ounce) cans chickpeas, drained and rinsed (3 heaping cups), divided

2. 8 medium garlic cloves, peeled

3. 3 tablespoons olive oil, divided

4. 1 3/4 teaspoons kosher salt, plus more to taste

5. 1 1/2 teaspoons ground cumin, divided

6. 1 large yellow onion, chopped (about 1 3/4 cups)

7. 4 small carrots, peeled and coarsely chopped (about 1 1/2 cups)

8. 4 cups vegetable broth

9. 1 cup water, plus more as needed

10. 1/3 cup tahini

11. 3 tablespoons fresh lemon juice (from 2 lemons), plus more to taste

12. 1/4 cup chopped fresh flat-leaf parsley

How to cook deliciously - I Make This Creamy Soup on Repeat With a Handful of Pantry Staples

1 . Stage

Roast the chickpeas: Preheat the oven to 400°F. Toss 1 1/2 cups of the chickpeas with garlic cloves, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and 1/2 teaspoon of the cumin on a large rimmed baking sheet. Bake until the garlic is tender and browned and chickpeas are toasted and crispy, 20 to 25 minutes, stirring halfway through. Remove from the oven; let crispy chickpeas and roasted garlic cool on the baking sheet. Separate out the garlic cloves to puree in the soup and set aside until ready to use.

2 . Stage

While the chickpea roasts, start the soup: Heat the remaining 2 tablespoons of olive oil in a large Dutch oven over medium-high. Add the onion and cook, stirring often, until softened and translucent, 3 to 4 minutes. Add the remaining 1 1/4 teaspoons salt and remaining 1 teaspoon cumin and cook, stirring constantly, until fragrant and the cumin is darkened and toasted, 30 seconds to 1 minute. Add carrots and remaining 1 1/2 cups chickpeas and stir to coat and combine, about 2 minutes. Gradually add vegetable broth and water, using a wooden spoon to scrape any browned bits on the bottom of the pot. Bring to a boil over high. Reduce heat to medium-low, and simmer, covered, until carrots are fork-tender, about 20 minutes. Remove from heat; add tahini, lemon juice, and reserved roasted garlic cloves.

3 . Stage

Puree the soup: Use an immersion blender to carefully puree the soup until smooth, 1 to 2 minutes. (Alternatively, use a ladle or measuring cup with a handle to carefully transfer vegetable and broth mixture to a blender. Secure the lid on the blender, removing the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute.) Add additional water as needed to reach desired consistency. Season to taste with additional lemon juice.

4 . Stage

Serve: Divide the mixture evenly among 4 bowls. Sprinkle with the crispy chickpeas and parsley. Refrigerate leftovers in an airtight container for up to 5 days. Love the recipe? Leave us stars and a review below!