Warm and satisfying carrot soup is topped with a crunch thanks to crispy garbanzo beans in this recipe that goes great alongside DiGiorno Thin & Crispy Tomato Mozzarella with Pesto pizza.
Ingredients (Serves 4):
- 1 lbs. carrots
- 3 tablespoons unsalted butter, divided use
- 2 cups chicken or vegetable broth
- 3 large sage leaves
- 1/2 yellow onion (5 oz)
- 1 garlic cloves
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- Salt and pepper
- 1 cups roasted garbanzo beans, roasted
- 1/4 cup sour cream
- 3 tablespoons toasted sesame seeds
- 3 tablespoons sliced green onions
Melt 3 tablespoons of butter in microwave. Toss carrots with melted butter and season with salt and pepper to taste. Placed seasoned carrots on a baking sheet and roast until tender, about 20-25 minutes. Transfer carrots to blender and add in broth and blend until smooth; set aside.
Place the remaining 3 tablespoons of butter in a skillet and melt. Add in sage leaves and onion, cook until onions become translucent. Add in garlic and cook until just brown. Remove from heat. Add to blender and blend with carrot mixture until smooth and well combined.
Divide soup evenly among bowls and evenly divide remaining ingredients: sour cream, roasted garbanzo beans, sesame seeds and green onions among each bowl.