Cumin Carrot Soup with Sesame Hummus
February 17, 2008 at 8:35 pm | In Uncategorized |
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.
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[...] 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] [...]
Pingback by Cumin Carrot Soup with Sesame Hummus | My Garlic Press — February 17, 2008 #
Both look delicious as always! I must remember the pie recipe for when I finally go and buy some silken tofu again…
Comment by Bonnie — February 17, 2008 #
wish I could give you some tofu, Bonnie, my fridge is full of the stuff!
Comment by Celine — February 17, 2008 #
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
Comment by Courtney — February 17, 2008 #
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!
Comment by Nora — February 18, 2008 #
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).
Comment by ashmacaroon — February 18, 2008 #
that pie looks too good
Comment by Lori- pleasantly plump vegan — February 18, 2008 #
These photos are SO lovely! Everything looks amazing & sounds so delicious & easy.
Comment by melisser — February 18, 2008 #
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!
Comment by Bonnie — February 18, 2008 #
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??
Comment by Ricki — February 18, 2008 #
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. :)
Comment by Celine — February 18, 2008 #
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!
Comment by Krista — February 19, 2008 #
That looks like a seriously tasty dinner. I might actually try that hummus recipe!
Comment by Coppe — February 19, 2008 #
I hope you’ll like if you try, Coppe. it’s my new favorite.
Comment by Celine — February 19, 2008 #
I need pie, asap.
Comment by Vegan_Noodle — February 20, 2008 #
[...] 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 [...]
Pingback by Lots of Cookies! « Eating with the Rabbits — February 24, 2008 #
[...] 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 [...]
Pingback by aa « ^^ — February 24, 2008 #
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 :)
Comment by Laura — March 4, 2008 #
[...] 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 [...]
Pingback by I eat, ergo sum. and then sum more. « have cake, will travel! — March 4, 2008 #
[...] Dressings, Spreads Sesame Pumpkin Hummus Sesame Hummus Fire Roasted Tomato Pumpkin Sauce Coconut PB Sauce Creamy Pumpkin Almond Sauce Sun-Dried Tomato [...]
Pingback by Recipe Index « have cake, will travel! — March 7, 2008 #