Carrot Ginger Soup with Miso and Tahini Chickpeas Recipe

5 from 2 votes

Servings: -6 (Makes about 7 cups)

Author: Pamela Salzman

Soup
2 Tablespoons unrefined cold-pressed extra-virgin olive oil
2 pounds carrots peeled, thinly sliced
1 yellow onion finely chopped
4 regular or 6 small garlic cloves peeled and smashed
1 Tablespoon finely chopped or grated peeled ginger or more to taste
4 cups vegetable stock/broth chicken stock is fine too
1/4 cup white miso paste or more to taste
¾ teaspoon sea salt if using unsalted stock plus more to taste
Freshly ground black pepper
Tahini Chickpeas
3 Tablespoons tahini
3 Tablespoons unrefined cold-pressed extra virgin olive oil
1 lemon squeezed, about 2 ½ Tablespoons lemon juice
1 small handful fresh flat-leaf parsley finely chopped (used about ¼ cup parsley, finely chopped)
¼ teaspoon sea salt & freshly ground black pepper to taste
1 15- ounce can cooked chickpeas/ garbanzo beans drained and rinsed, about 1 ¾ cups

Heat oil in a large saucepan over medium heat. Add carrots, onion and garlic and sauté until onion is translucent, about 10 minutes. Add broth and ginger. Bring to a boil, cover, and lower to a simmer. Cook until carrots are tender when pierced, stirring occasionally, about 25 minutes.
Meanwhile, prepare the chickpeas. Whisk tahini, oil and lemon juice together in a medium mixing bowl. Add parsley, salt and pepper and stir to combine. Add the chickpeas and stir with a spatula, making sure every single chickpea is coated.
Puree the soup and miso in batches in a blender until smooth, or all at once with an immersion blender. Taste the soup and season with salt, pepper or additional miso to taste.
Ladle soup into bowls and garnish each with tahini dressed chickpeas. You can also add a drizzle of tahini and thinly sliced scallions, if desired.

Optional instead of the tahini chickpeas: Drizzle of tahini, very thinly sliced scallions