Creamy Roasted Carrot Soup

This Creamy Roasted Carrot Soup is easy to make and so delicious. It’s topped with some crispy chickpea croutons for a healthy spring dinner recipe that is naturally vegan + gluten-free.

Creamy Roasted Carrot Soup:
1.5 lbs. carrots, sliced in half lengthwise
1 medium red onion, roughly chopped
1 tablespoon olive oil
4 cups broth or water
½ teaspoon chili powder, cumin
1 teaspoon grated ginger
¼ cup tahini
2 teaspoons sea salt, more to taste
Juice from 1 lemon
A pinch or two of cayenne

Crispy Chickpea Croutons:
1 – 14-ounce can chickpeas, drained and rinsed
1 teaspoon each: olive oil and nutritional yeast
¼ teaspoon each: garlic powder and chili powder
A generous pinch of salt and pepper

Toppings:
Mint, parsley, chili powder, sesame seeds, plain yogurt or vegan alternative

View the full recipe at The Endless Meal →