Wednesday, January 9, 2013

Carrot Soup with Tahini and Crisped Chickpeas

We were gone for about 10 days over the Christmas break and when we got back, there wasn't much in the fridge.  I happened to see this carrot soup on smitten kitchen and knew that I at least had carrots and onion, so I could make this for dinner without having to make a trip to the grocery store.  The prep is easy and the best part is the crunchy chickpeas. We enjoyed it on a gloomy, chilly night and it was just the perfect meal.
Here is the recipe - carrot soup with tahini and crisped chickpeas | smitten kitchen
I used chicken broth and added some curry powder to the spices. 
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1 comment:

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Mary Ann