This is a phenomenal soup. The sweetness of the carrots is perfectly balanced by the lemon, tahini and salty beans. And crisped chickpeas are great to have around as snacks so make extra.
This weekend I made it just to have around in case we got caught between meals. This happens a lot in NYC. People invite you to brunch at 2 pm but if you have kids, chances are you have been up since 7 a.m. Soup to the rescue. I also knew we were going to the Museum of Natural History this weekend which is code for eating at Shake Shack. So we actually had it for breakfast on Sunday. Guilt averted. Well….look at those burgers…maybe it’s more like guilt mitigated?