17.02.2008 Cumin Carrot Soup with Sesame Hummus
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
pinch sea salt, 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.
adapted from the March 2008 French magazine “Avantages”.
