Dutch Carrot Soup with Crunchy Chickpeas Recipes

Cultivators of the carrot, it seems only fitting to dedicate a Dutch style recipe to the humble but mighty orange root veg! I’ve added some pumpkin here for extra creaminess but it would work just as nicely as a pure carrot soup.
Serves: 3-4
Ingredients
Method
- 400g carrots, sliced lengthways
- 300g pumpkin, peeled & chopped into small cubes
- Olive oil
- 1 tsp ground cumin
- Pinch sea salt
- 1 tbsp honey
- 1 cup cooked chickpeas, rinsed & drained
- ½ tsp sea salt
- 1 onion, diced
- 2 garlic cloves
- 5 cups vegetable stock or broth
- 2 tbsp tahini or yoghurt
- Black pepper, to taste
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 2 tbsp sesame seeds
- Fresh parsley, for serving
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