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Spiced Carrot Soup With Crispy Chickpeas and Tahini
POPSUGAR.COM21Ingredients
60Minutes
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Ingredients
US|METRIC
5 SERVINGS
- soup
- 2 Tbsp. extra-virgin olive oil (plus more to taste)
- 2 lb. carrots (peeled and thinly sliced)
- 2 leeks (thinly sliced and cleaned)
- 6 garlic cloves (peeled and smashed)
- 1/4 tsp. ground coriander
- 1/2 tsp. ground cumin
- kosher salt (to taste)
- 1 pinch red pepper flakes
- 4 cups vegetable stock
- sherry vinegar (or another acid, to taste)
- 3 Tbsp. tahini
- 2 Tbsp. lemon juice (freshly squeezed)
- 2 Tbsp. water
- dukkah (optional)
- dukkah (optional)
- za'atar (optional)
- za'atar (optional)
- sesame seeds (optional)
- 1 3/4 cups chickpeas (spicy roasted)
- 2 Tbsp. flat leaf parsley (coarsely chopped)
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