Meals In A Bowl
The Australian Women's Weekly Food|Issue 71 2021
Warm up your world with a hearty, nourishing soup. These would be perfect for lunch or dinner.

Test Kitchen

Notes

Do−ahead Soup can be made up to 2 days ahead to the end of step 5. Keep covered in the fridge. Keep roasted chickpeas in an airtight container at room temperature.

ROAST CARROT & GARLIC SOUP WITH CRUNCHY CHICKPEAS PREP + COOK TIME 1 HOUR 25 MINUTES (+ STANDING) SERVES 4

If you use organic carrots, give them a wash, but don’t peel as the skin is high in phytonutrients. Otherwise, it’s probably best to peel them first.

1kg carrots, chopped coarsely

2 medium onions (300g), chopped coarsely

¼ cup (60ml) extra virgin olive oil 1 teaspoon cumin seeds

¼ teaspoon dried chilli flakes

1 bulb garlic, halved

¼ cup (30g) rinsed chickpeas

3 teaspoons za’atar 1

.5 litres (6 cups) water

½ cup small fresh coriander leaves

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