Ingredients :
Cut carrots into small cubes – 1 kg
Olive oil – 2 tbsp.
Paprika powder – 1,5 tsp.
Tahini – 2 tbsp.
Milk – 300 ml
Vegetable broth – 800 ml
Tomato paste – 1 tbsp.
Chickpeas – 1 tbsp.
Salt, pepper to taste
Preheat oven to 220C. Add cubed carrots to a bowl and mix with 1 tbsp olive oil, paprika and salt.
Prepare a baking tray with parchment paper, place the carrots on it and bake for 25-30 minutes until the carrots are soft.
In a medium saucepan, heat 1 tbsp olive oil, add carrots, tahini and tomato paste and stew for 5-10 minutes. Mix in vegetable broth and warm milk, stir for a minute and cover. Cook over medium heat for 20 minutes. Meanwhile, mix the chickpeas with the olive oil, paprika and salt in a bowl and bake in the oven until golden. Then add it to the soup. Blend all the ingredients with a blender, including the carrots.
If the soup is too thick, you can add a little more water. Garnish with greens when serving.
Have a nice meal!
