Carrot soup with tahini & rosemary from One: Pot, Pan, Planet: A Greener Way to Cook for You, Your Family and the Planet (page 197) by Anna Jones

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Notes about this recipe

  • ksg518 on April 08, 2025

    As others have noted, this is a good soup. But I had a different experience with the chickpeas. It took a while to get them crispy and while they tasted great initially, they quickly turned soggy in the soup. So I'm not sure that part of the process is worth the effort. Perhaps just add them plain after pureeing the soup? I think black beans might be more interesting. In either event, I really liked the rosemary and would add that with the paprika regardless of what I decide about the beans.

  • Tealismyname on February 11, 2024

    Delicious and heats up well the next day!

  • chezlarios on November 12, 2023

    Really good stuff! The chickpeas nearly reminded me of bacon (in a good way). Hard to believe that "boring" carrots could be elevated like this. I substitute balsamic vinegar for the sherry vinegar.

  • aeybkme on December 29, 2022

    Really delicious. The chickpeas are amazing, it definitely worth shallow frying them. They're divine!

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