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Recipe: Simple Hummus and Carrot Soup

February 17, 2010
Chopped Veggies

Chop veggies the night before to make prep go faster

My kids love hummus. But they have a strange habit – they will only eat it with a spoon.

They won’t eat it spread on pita bread.They won’t eat by dipping in veggies. Just hummus with a spoon.

However, this past weekend – a break through.  In honor of my daughter eating a carrot dipped in hummus for the very first time, I made:  Simple Hummus and Carrot Soup

But both kids hated my soup. Their objection?  It’s not hummus.

You can’t please all of the people all of the time. I think I still get points from somebody somewhere for trying.

I’ll play pro-soup advocate. I really like this quick and easy homemade  “after work” soup. The night before, I washed and chopped the carrots and red bell pepper to make prep time even faster.  I had half a red bell pepper from our Salmon Patties with White Beans and Sesame Crust, so into the soup it goes.

This is a thin soup, not thick like hummus.  Still filling – very garlicky.  A good thing from my point of view.  Adults and teenagers who love garlic may want to try this soup.  Easily made vegan – you can try vegan cream cheese, or try skipping it.

Simple Hummus and Carrot Soup
Recipe by Striving Bean
Inspired by “What’s Cooking” Bean and Roasted Garlic Soup (which by the way is delicious)

  • 1 – 15oz. can of Chick Peas (Garbanzo Beans), low sodium
  • 1 or 2 cloves of fresh garlic (depending on your tastes)
  • 1 Tablespoon olive oil
  • 2 Tablespoons lemon juice
  • 1/4 cup (0.25 cup) tahini (sesame paste, often found near peanut butter or in health food aisle)
  • 1 oz. cream cheese
  • 3 cups vegetable broth
  • 1 cup carrots (washed and peeled), sliced into thin halved rounds (about 1 large carrot or 2 medium carrots)
  • Half of a red bell pepper, roughly chopped (about 1 cup), seeds and stem removed.

  1. Canned chickpeas – rinse and drain well.
  2. In a food processor, blend chick peas, garlic, olive oil, lemon juice, tahini, and cream cheese.  Add 1 cup of broth, a bit at a time.  Blend again.
  3. Pour mixture into soup pot. Add the rest of the broth. Bring to a boil.
  4. Reduce heat to low.  Add sliced carrots.
  5. Simmer for 10 – 15 minutes whisking constantly, until carrots soften.
  6. Add chopped bell pepper. Simmer until bell pepper softens, but not mushy (another 5 minutes).
  7. Serve – garnish with fresh chopped parsley
  8. Serve with warm tortillas or warm pita bread.

Our family weighs in:

  • Son hated it
  • Daughter hated it
  • Husband liked it (whew)
  • I liked it (I love garlic and homemade soup)

Chef’s notes:

  • Feel free to modify with more herbs and spices (saffron, cumin, coriander, garnish with fresh choped parsley) for your family’s tastes.
  • If the sight of red bell pepper freaks your kids out, you can easily remove it from the soup when serving in bowls.
  • If you are using cooked chick peas instead of canned, save the bean broth.  Bean broth can replace some of the vegetable broth.
  • If you’d like to use cooked beans, one 15 ounce can of drained beans equals about 1-2/3 cups (1.66 cups) cooked beans.

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7 Comments leave one →
  1. February 19, 2010 4:33 pm

    I think it sounds great!

  2. February 19, 2010 5:06 pm

    Oh, this is so Kitchen Wizard kind of soup! You get a lot of points from me. I have to try this.

    To make the prep even easier, there are a few more options:
    1. when you made the salmon, you can chop all the red pepper at the same time. use half for the salmon, save the rest (for this soup, salads, etc.)
    2. when you buy red peppers, you can roast/grill them and keep them on hand. Lots of usages!
    3. when you cut carrots, cut them in stick form, so that you can use them for dipping etc too. (or use these baby carrots).

    I don’t have kids, so I can’t say much, but do you think if you make chickpea puree (hummus) first with cooked carrots and peppers in, feed your children this beautiful reddish hummus, then the next day, you can dilute it with broth and make it into a soup. If they say they hate it, you can say “Oh, it’s the same with the pretty hummus you ate last night.”
    Whether kids like it or not, you’ll have two dishes with practically all at once.

    What do you think?

  3. February 19, 2010 9:29 pm

    Wow – great advice Mari. Fantastic ideas on how to save time! Roasted red peppers – how could I forget? Love them.

    And thank you Laryssa for the encouragement 🙂

  4. April 18, 2010 3:55 pm

    This sounds beyoond great!! I just made some soup for my mom, next time I do this one gets rotation!!

    I’ve given you an award on my blog (which I’m sure you already have…):

    • April 18, 2010 5:46 pm

      Hi Sarah – thank you so much for the award! My very first “Kreativ Blogger” award. I can’t wait to post it and pass it along!

  5. April 30, 2010 6:41 pm

    Good work! I hope my daughter will enjoy this recipe. Vegetables and fruits are very good for kids health. Thanks for introducing this recipe.

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