It's starting to be that time of year that soup is super tasty. My problem with soup is that I worry that I'll be hungry a few hours after eating it. I don't think I usually have that problem, it's just something I worry about when I make delicious vegetable soups. And I love carrot soup, so when I saw a carrot soups that is designed to be made with chickpeas from Smitten Kitchen, one of my favorites. I'm just going to go ahead and give you the link, along with my approval. What I did differently: I discovered the onions I keep on hand were not in good shape. So I used about 10 green onions instead. I also didn't use pita, which actually makes this a gluten free, vegan meal. Another cool thing about this recipe: it uses all things that I always have on hand (except it uses MORE carrots than I usually have on hand).
Carrot soup with tahini and crisped chickpeas
I will say, it's a little involved. None of the components were difficult, but there were 3 of them. Like I said, I skipped the pita, but the other components were definitely worth it. A yogurt (or tahini) sauce is always delicious swirled into soup. And the chickpeas give it a fun texture and a little protein.
Also the picture above shows my new favorite way of transporting/storing food: in Mason jars! The seals are tight, they are reusable and dishwasher safe, and they are super cheap (compared with all the tupperware out there). Perhaps I will include some of my salad-in-a-jar recipes I've been eating for lunch.
I'll try to post more. I have lots of pictures of desserts I've made lately, but then I lost the recipes :-).