Carrot soup

This was actually quite yummu. Not sure its worth it when I'm getting the ingredients--but very yummy INGREDIENTS 6 oz organic chickpeas 2 tbsp white sesame seeds 4 carrots, peeled and roughly chopped (about 2 1/2 cups) 1 yellow onion, peeled and roughly chopped 4 tsp vegetable broth concentrate 1/4 cup apricot preserves 1 oz candied ginger, chopped 2 tbsp tahini 1 tbsp red miso paste 1 lemon, juiced 1 tbsp toasted sesame oil (divided) 0.25 oz parsley, leaves and tender stems chopped 3 tbsp olive oil* Salt* Pepper* Allergens: sesame, soy Tools: Large pot with lid, Blender, Baking sheet Cook Time 2 Servings | 35 min 4 Servings | 45 min Nutrition (per serving) CALORIES680 FAT25g CARBOHYDRATES102g PROTEIN19g View Full Nutrition Label Share this Recipe: X Get Recipes Delivered INSTRUCTIONS 1 Make the crispy chickpeas Preheat oven to 425°F. Combine chickpeas, 1 tbsp olive oil, sesame seeds, ¼ tsp salt, and a pinch of pepper on baking sheet and toss. Roast until browned and crispy in places, 14 to 16 minutes. Set aside. (4-servings: use 2 tbsp olive oil) 2 Cook the soup Meanwhile, heat 2 tbsp olive oil in large pot over medium heat. Add carrots, onion, and ½ tsp salt and cook until beginning to brown, 8 to 10 minutes. Stir in broth concentrate and 3 cups water. Bring to a boil, reduce heat to low, cover, and simmer until carrots are tender, 12 to 15 minutes. (4-servings: use ¼ cup olive oil, 1 tsp salt, 5 cups water) (TIP: For 4-serving meal, increase cook time by about 3 minutes.) 3 Make the ginger-apricot chutney Stir together apricot preserves, candied ginger, 1 tbsp warm water, and a pinch of salt and pepper in small bowl. Set aside. (4-servings: use 2 tbsp water) 4 Blend the soup Carefully transfer soup to blender and add tahini, miso, lemon juice, and sesame oil. Purée until very smooth, about 1 minute. Season to taste with salt. (TIPS: Vent blender (by removing plastic center of lid) and begin blending on low and finish on high to avoid splashing. For 4-serving meal, blend in batches.) 5 Serve Divide sesame carrot soup between bowls. Top with ginger-apricot chutney, crispy chickpeas, and parsley. Soup's on!