Cumin Carrot Soup with Sesame Hummus
Posted by Celine on February 17, 2008
the recipes for the soup and hummus were taken and adapted from the March 2008 French magazine “Avantages”.
serves 4 (small portions) or 2 (large ones)
15 oz can chickpeas, drained & rinsed
juice of a small lemon
2 big garlic cloves, pressed
1 T sesame oil
freshly ground white pepper, to taste
pinch red pepper flakes, optional
place all ingredients in your food processor, scraping sides often, until the hummus is nice and smooth.
set aside, leaving it at room temperature while preparing the soup.
16 oz baby carrots, cut in small pieces
about 2 T shallot, chopped finely
1 t ground cumin
1 T extra virgin olive oil
1 cube vegetable broth or 1 t concentrated broth paste
enough purified water to cover carrots
curly parsley, for decoration [optional]
heat olive oil in a large saucepan, add shallot and cumin. cook for 2 minutes, until fragrant.
add carrots and broth paste/cube. cover with water. let simmer for 20-30 minutes, until carrots are tender.
you can choose to either puree your soup or leave it as is. it’s up to you. you can even only puree half of it.
add as much of the hummus as you like to your portion, preferably leaving it to room temperature or heating it up too.
decorate with curly parsley, if you’d like.
and for dessert, a simple no-bake PB chocolate pie with yes-bake chocolate crust. only I didn’t melt the chocolate, because I’m one damn lazy glutton.
February 17, 2008 at 9:10 pm
[...] the recipes for the soup and hummus were taken and adapted from the March 2008 French magazine “Avantages”. serves 4 (small portions) or 2 (large ones) 15 oz can chickpea, drained & rinsed juice of a small lemon 2 big garlic cloves, pressed 1 T sesame oil freshly ground white pepper, to taste place all ingredients in your food processor, scraping sides often, until the hummus is nice and smooth. set aside, leaving it at room temperature while preparing the soup. 16 oz baby car…[Click here for the original article] [...]
February 17, 2008 at 9:21 pm
Both look delicious as always! I must remember the pie recipe for when I finally go and buy some silken tofu again…
February 17, 2008 at 10:07 pm
wish I could give you some tofu, Bonnie, my fridge is full of the stuff!
February 17, 2008 at 10:36 pm
What a great idea–hummus in soup! I love hummus and always have a big homemade batch sitting in the fridge. I will be testing that out soon!
Courtney
February 18, 2008 at 1:27 am
That looks like such a wonderful soup! Especially because it has such simple ingredients. This would also be perfect to make in my Magic Bullet!
February 18, 2008 at 1:54 am
This looks amazing! I can’t wait to try it, especially with the addition of hummus. And I’m definitely all over that Chocolate Peanut Butter Pie (despite the fact I had quite the substantial amount of the vwav Gigantoid PB cookies today).
February 18, 2008 at 2:21 am
that pie looks too good
February 18, 2008 at 3:10 am
These photos are SO lovely! Everything looks amazing & sounds so delicious & easy.
February 18, 2008 at 3:17 pm
I just had some of the soup! I halved the recipe and didn’t puree it so there were chunks of carrot - it was simple but so tasty, thanks!
February 18, 2008 at 6:32 pm
Both of these look delicious, and the soup seems like simplicity itself, then dressed up perfectly with the hummus! You have me stumped about the pie–do you mean you just blended the (unmelted) chips with the rest of the base??
February 18, 2008 at 7:39 pm
yes Ricki, I just throw the finely chopped chocolate in the food processor along with the ‘fu, agave, and PB, then process all of this until it’s really smooth and thick.
Bonnie: good to hear! I was sad to see the last of the soup last night. thankfully, there’s still some hummus left over and I’m enjoying it on bread as a sandwich along with guacamole and sprouts. :)
February 19, 2008 at 1:05 am
Your food is always positively beautiful!
I love the idea of hummus with sesame seeds and adding a dollop to carrot soup! Carrots are one of my favorite veggies! So yummy, thanks for the recipes!
February 19, 2008 at 1:13 pm
That looks like a seriously tasty dinner. I might actually try that hummus recipe!
February 19, 2008 at 1:26 pm
I hope you’ll like if you try, Coppe. it’s my new favorite.
February 20, 2008 at 2:19 pm
I need pie, asap.
February 24, 2008 at 12:25 am
[...] off, Celine’s Cumin Carrot Soup that she posted here. I made it earlier this week to have for lunch, and my parents had the leftovers as part of their [...]
February 24, 2008 at 12:59 am
[...] off, Celine’s Cumin Carrot Soup that she posted here. I made it earlier this week to have for lunch, and my parents had the leftovers as part of their [...]
March 4, 2008 at 1:49 pm
just wanted to report that i am eating the soup and humous for lunch as i type and it’s delicious. i added some sweet potato to the soup to thicken it a bit. definitely going to be making this one again :)
March 4, 2008 at 7:43 pm
[...] lunch: spelt pesto bread with sesame pumpkin hummus [recipe at the end of this entry, modified from another hummus], and organic frisée. mouth-gasm! I had to finish up the pumpkin from making bread and [...]
March 7, 2008 at 3:26 pm
[...] Dressings, Spreads Sesame Pumpkin Hummus Sesame Hummus Fire Roasted Tomato Pumpkin Sauce Coconut PB Sauce Creamy Pumpkin Almond Sauce Sun-Dried Tomato [...]