Chop the carrots into thick rounds and toss in two tablespoons of oil and sprinkle with a dash of salt. Broil for about 10 - 15 minutes about 6 -8 inches away from the broiler, turning halfway. The carrots should be browned, with a couple of blackened spots. Remove from the oven.
Heat the oven to 400 degrees F (the oven should still be hot from roasting the carrots) and toss the chickpeas in the remaining 2 tablespoons of oil and then toss with the chili powder, cayenne pepper, oregano, cumin, salt and pepper. Roast for about 25 - 30 minutes. Set aside.
Heat two tablespoons of oil in a stockpot and add the Italian seasoning, paprika, garlic and onion and cook until fragrant and the onions are translucent. Add the carrots and the broth. Boil, then take down to a simmer and allow the carrots to soften - about another 5 minutes.
Allow the soup to cool if you are using a blender (never blend hot liquids!) and blend the soup until smooth and creamy. You can also use an immersion blender while the ingredients are still hot to quicken the process. Add more stock if the mixture seems too thick. Reheat the soup and add the chickpeas.
Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire
Creamy Roasted Carrot Soup with Spicy Chickpeas https://cookienameddesire.com/creamy-roasted-carrot-soup-spicy-chickpeas/ September 3, 2014 Amanda @ A Cookie Named Desire