Honeyed Carrot Bisque with Crispy Garbanzo Beans

INGREDIENTS

• 1 tbsp olive oil
• 1 can garbanzo beans (divided), drained and patted dry
• 1 clove garlic, chopped
• 1 ½ cup yellow onion, chopped
• 1 can garbanzo beans (divided), drained and patted dry
• 3 cups canned carrot slices, drained
• 1/3 cup honey
• 2 tbsp butter, (divided) unsalted
• ¼ tsp dill
• 1 tsp kosher salt
• 1/8 tsp smoked paprika
• 2 cups vegetable stock
• 1 can spinach, drained and squeezed dry
• 1 ½ cups heavy cream
• 1 tbsp orange juice

PREPARATION

Crispy Garbanzo beans:
Preheat the oven to 400 degrees.

Rinse and drain the garbanzo beans.

Dry the garbanzo beans laying them out on a towel or dabbing them with a paper towel.

Take ½ cup of the garbanzo beans and toss them in a pinch of salt with olive oil.

Lay them out on a rimmed baking sheet and roast the garbanzo beans for 25 minutes, until they turn golden brown, more towards the brown color. Set aside.

Honeyed Carrot Bisque
In a large pot heat one tablespoon of butter. Add the garlic and the onions. Sauté for 3 minutes.

Then add in the 3 cups of carrots, and the other half cup of the chickpeas. Mix to incorporate.

Add in honey and remaining tablespoon of butter. Mix gently until all the carrots are well coated.

Then season with dill, kosher salt, and smoked paprika.

Add the 2 cups of vegetable stock and bring to a boil. Cover and cook for 10 minutes

In a blender or using a hand mixer puree the carrot mixture until smooth. ***If you are using a blender COOL DOWN the mixture first before adding to the blender to avoid any burns.***

Return to pot. Stir in one cup of the canned spinach. Then add in the heavy cream and orange juice. Stir to combine.

On a low heat, heat the soup through, but do not bring to a boil. Serve topped with the crispy garbanzo beans and drizzle of honey if desired.