Creamy Roasted Carrot Soup with Za’atar Chickpeas

Roasted carrots blended into a velvety soup, topped with spiced crispy chickpeas and a swirl of cream. Naturally sweet, warmly spiced, and deeply nourishing.

There’s something so magical about transforming a humble vegetable into a luxurious bowl of comfort. And this creamy roasted carrot soup does exactly that.

Roasting the carrots brings out their natural sweetness, giving the soup a rich, caramelized base that’s elevated with warming spices and a little garlic. It’s simple yet elegant—a perfect starter for a dinner party or a full meal when paired with a crusty slice of sourdough.

But the real magic? The toppings.

• Crispy za’atar-roasted chickpeas add crunch, spice, and texture

• A swirl of cream brings richness and visual beauty

• Optional herbs like dill, mint, or parsley add a fresh finish

It’s earthy, warm, and nourishing without being heavy. And it just so happens to be naturally gluten-free and easy to make dairy-free or vegan.

Tips for the Creamiest Texture

• Blend well: A high-speed blender will give you that silky restaurant finish.

• Strain if you want extra-smooth: Run it through a mesh strainer if you’re aiming for ultra-fine texture.

• Balance sweetness: Lemon juice at the end adds brightness and cuts through the natural sweetness of the carrots.

• For extra richness: Add a knob of butter or a splash of additional cream before serving.

Make It Your Own

• Make it vegan: Use coconut milk or oat cream in place of dairy.

• Add ginger: For a brighter, spicier kick, add 1 tsp fresh grated ginger when blending.

• More protein: Add a scoop of cooked red lentils or a swirl of tahini for extra protein and body.

• Switch spices: Use curry powder, smoked paprika, or harissa for different flavor profiles.

DIY Za’atar Blend (Small Batch)

Want to make it at home? Here's a simple version you can mix yourself:

Ingredients:

• 2 tbsp dried thyme

• 1 tbsp sumac

• 1 tbsp toasted sesame seeds

• 1 tsp dried oregano

• ½ tsp salt

Instructions: Grind the thyme and oregano a bit if they’re very coarse. Mix everything together and store in a jar or airtight container. Keeps well for several weeks in a cool, dark place.

Storage & Reheating

• Fridge: Keeps well for up to 4 days in an airtight container.

• Freezer: Store in freezer-safe containers for up to 3 months.

• Reheat: Gently on the stovetop or in the microwave. Add a splash of broth or water if it thickens too much.

This Creamy Roasted Carrot Soup with Za’atar Chickpeas is warm, flavorful, and just the right mix of comforting and vibrant. The sweet, roasted carrots shine through with every spoonful, while the crispy chickpeas and swirl of cream turn it into something truly special. It’s the kind of meal that’s equally at home on a weeknight table or the start of a dinner party.

Whether you’re serving it with a slice of sourdough or enjoying it on its own, it’s a bowl of sunshine you’ll want to come back to again and again.

Yield: 4 Servings

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Creamy Roasted Carrot Soup with Za’atar Chickpeas

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Roasted carrots blended into a velvety soup, topped with spiced crispy chickpeas and a swirl of cream. Naturally sweet, warmly spiced, and deeply nourishing.

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Ingredients

For the Roasted Carrot Soup

• 2 lbs carrots, peeled and chopped into 1-inch pieces
• 1 medium yellow onion, quartered
• 4 cloves garlic, peeled
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp ground coriander
• Salt and pepper, to taste
• 4 cups vegetable broth (or chicken broth)
• ½ cup heavy cream, coconut milk, or Greek yogurt
• 1 tbsp lemon juice, to finish
• pinch of cayenne or chili flakes for heat (optional)

For the Za’atar Chickpeas

• 1 can (15 oz) chickpeas, rinsed and patted dry
• 1 tbsp olive oil
• 1 tbsp za’atar spice blend
• Salt, to taste
• See notes for DIY Za'atar Spice Blend

Garnish

• Swirl of cream, coconut cream, or yogurt
• Fresh herbs: dill, mint, or parsley
• Extra za’atar or olive oil (optional)

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss carrots, onion, and garlic with olive oil, cumin, coriander, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, or until carrots are tender and caramelized.
3. While the veggies roast, toss chickpeas with olive oil, za’atar, and salt. Spread on a separate baking sheet.
4. Bake for 25–30 minutes, stirring halfway, until golden and crispy. Let cool—chickpeas will continue to crisp as they rest.
5. Transfer roasted carrots, onion, and garlic to a blender. Add vegetable broth and blend until smooth and creamy. (You can also use an immersion blender in a pot.)
6. Pour into a pot over medium heat and stir in cream (or coconut milk), lemon juice, and adjust seasoning to taste. Simmer gently for 5–10 minutes.
7. Ladle soup into bowls. Top with a swirl of cream, a spoonful of za’atar chickpeas, and fresh herbs.
8. Optional: Drizzle a bit of olive oil and sprinkle extra za’atar on top.

Notes

• Blend well: A high-speed blender will give you that silky restaurant finish.
• Strain if you want extra-smooth: Run it through a mesh strainer if you’re aiming for ultra-fine texture.
• Balance sweetness: Lemon juice at the end adds brightness and cuts through the natural sweetness of the carrots.
• For extra richness: Add a knob of butter or a splash of additional cream before serving.

DIY Za’atar Blend (Small Batch)

Want to make it at home? Here's a simple version you can mix yourself:

Ingredients:

2 tbsp dried thyme

1 tbsp sumac

1 tbsp toasted sesame seeds

1 tsp dried oregano

½ tsp salt

Instructions: Grind the thyme and oregano a bit if they’re very coarse. Mix everything together and store in a jar or airtight container. Keeps well for several weeks in a cool, dark place.

Nutrition Facts

Calories

407

Carbs

46 g

Cholesterol

0 mg

Fat

23 g

Fiber

12 g

Net carbs

33 g

Protein

9 g

Sat. Fat

8 g

Sodium

1516 mg

Sugar

14 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.