Carrot Soup with Sumac-Roasted Chickpeas and Harissa

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For this boldly flavored carrot soup, we look to Middle Eastern cuisine for inspiration. Chickpeas are roasted with lemony sumac, and a drizzle of harissa oil lends a spicy kick. A sprinkling of za’atar—a blend of dried herbs and sesame seeds—adds a savory finish. Coconut milk enriches the soup while keeping it dairy-free. The hearty soup comes together with the touch of a button in the Cuisinart Complete Chef Cooking Food Processor, making it perfect for weeknight meals.

Prep Time 20 minutes
Cook Time 45 minutes
Servings 6

Ingredients

For the sumac-roasted chickpeas:

  • 1 tsp. smoked paprika
  • 1 tsp. sumac
  • Kosher salt
  • 1 can (15 oz./470 g) chickpeas, drained, rinsed and patted dry
  • 2 Tbs. extra-virgin olive oil

For the carrot soup:

  • 2 Tbs. extra-virgin olive oil
  • 1 large shallot, coarsely chopped
  • 1 leek, white and light green portions, cut into 1-inch (2.5-cm) pieces and rinsed well
  • 2 garlic cloves, peeled
  • Kosher salt and freshly ground pepper
  • 2 lb. (1 kg) carrots, peeled and coarsely chopped
  • 2 1/2 cups (20 fl. oz./625 ml) vegetable stock, plus more if needed
  • 3/4 cup (6 fl. oz./185 ml) coconut milk
  • 1 1/2 tsp. fresh lemon juice
  • 2 tsp. smoked paprika
  • 1 tsp. harissa paste
  • Za’atar for garnish

Directions

To make the sumac-roasted chickpeas, preheat an oven to 400°F (200°C).

In a small bowl, stir together the paprika, sumac and 1 tsp. salt. Set aside.

Place the chickpeas on a baking sheet, drizzle with the olive oil and toss to coat. Spread in an even layer and roast, shaking the pan occasionally, for 25 minutes. Remove the pan from the oven, sprinkle the chickpeas with the spice mix and toss to coat. Reduce the oven temperature to 350°F (180°C). Continue roasting until the chickpeas are golden brown and crisp, about 10 minutes more. Turn off the oven, open the oven door a crack and let the chickpeas cool for 30 minutes. The chickpeas can be stored in an airtight container at room temperature for up to 1 day.

Meanwhile, make the carrot soup: In a Cuisinart Complete Chef Cooking Food Processor fitted with the blade attachment, combine 1 Tbs. of the olive oil, the shallot, leek, garlic and 1 tsp. salt. Lock the lid in place without the steam vent and set the machine to the Sauté function.

When the Sauté function is complete, add the carrots and stock. Fit the lid with the steam vent, close the steam vent and set the machine to the Soup function.

When the Soup function is complete, set the machine to Puree and remove the steam vent. With the motor running, add 1/2 cup (4 fl. oz./125 ml) of the coconut milk, the lemon juice, paprika and 1 tsp. salt. If the soup is too thick, add more stock until the desired consistency is reached. Season to taste with salt and pepper.

In a small bowl, stir together the harissa paste and the remaining 1 Tbs. olive oil.

Ladle the soup into bowls and drizzle with the remaining 1/4 cup (2 fl. oz./60 ml) coconut milk and the harissa oil. Sprinkle with the za’atar, garnish with the roasted chickpeas and serve immediately. Serves 6.

Williams Sonoma Test Kitchen

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