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Lazy Day Carrot Soup

I’ve loosely based this on a Smitten Kitchen (SK) recipe for carrot soup with tahini and crisped chickpeas. I made it on a cold, rainy day when I had no energy for shopping, a relatively bare pantry and, and a hankering for soup. As I went along, the “based on” part became more “loosely.” But I think it’s still great.

Lazy Change #1

I hate peeling carrots. So guess what? I rinsed, but did not peel, the carrots. Good enough.

 Lazy Change #2

The SK recipe calls for finely chopping the carrots and onion. I get it – smaller pieces do brown better than larger ones do. Sorry, though – everything’s going in the blender later anyway – big chunks of carrots and onions it is. Good enough.

Lazy Change #3

I love crisped chickpeas. I offered a recipe for them in a previous post, and there’s one in the SK recipe as well.. But you know what? The ones you can buy at the supermarket are great, too. Good enough. And truth be told, I liked the creaminess of the soup even better without chickpeas. Next time, I might not even bother.

Lazy Change #4

The SK recipe includes adding a dollop of tahini mixed with fresh lemon juice at the end. Very nice – but by no means necessary. Next time, I might just go with a nice extra squeeze of lemon juice into the soup at the end and leave it at that. Good enough.


  • 2 Tbsp olive oil
  • 2 pounds carrots, rinsed, scrubbed, and cut into big chunks
  • 1 large onion, peeled and cut into big chunks
  • 4 garlic cloves, peeled and smashed
  • 1 tsp peeled, grated fresh ginger (optional)
  • ¼ tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp red pepper flakes (optional)
  • 4 cups vegetable or chicken broth (see note #1)
  • chopped fresh parsley (extremely optional)

Lemon-tahini sauce


  • 3 Tbsp tahini paste
  • 2-3 Tbsp lemon juice
  • ¼ tsp salt (optional)
  • 1-2 Tbsp water


  1. Heat two tablespoons olive oil in heavy large pot over low-medium heat. Add carrots, onion, garlic, ginger, coriander, cumin, and pepper flakes and sauté until they begin to brown, about 15 minutes.
  2. Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.
  3. Meanwhile, in a small bowl, whisk together tahini, lemon juice, salt and water until smooth with a yogurt-like consistency. If you want to thin the sauce, just add more lemon juice or water.
  4. Puree soup in a blender or with an immersion blender (see note #2) until smooth. Ladle into bowls. Dollop each with lemon-tahini, sprinkle with crisped chickpeas and garnish with chopped parsley.

Note #1

I swear, the Better Than Bouillon manufacturer doesn’t give me money – but I feel obligated to promote their broths on your behalf. If you don’t make your own stock or broth, this is the product to buy. It comes in a jar – you just mix a teaspoon in water for a cup of broth – so you don’t need a ton of boxes or cans in your pantry. More than that, it tastes so much better than other brands – and contains no MSG.

 Note #2

Immersion blenders are easier to use and easier to clean than regular blenders, but here’s were my laziness ends: I love using a real blender for soup because the result is so much creamier and frothier.