Sesame Carrot Soup

Preheat oven to 425°F. Combine chickpeas, 2 tsp olive oil, sesame seeds, and a pinch of salt and pepper on baking sheet and toss. Roast until browned and crispy in places, 14 to 16 minutes. Set aside.

Meanwhile, heat 2 tbsp olive oil in large pot over medium heat. Add carrots, onion, and ½ tsp salt and cook until beginning to brown, 8 to 10 minutes. Stir in broth concentrate and 3 cups water. Bring to a boil, reduce heat to low, cover, and simmer until carrots are tender, 12 to 15 minutes.

Stir together apricot preserves, candied ginger, 1 tbsp warm water, and a pinch of salt and pepper in small bowl. Set aside.

Carefully transfer soup to blender and add tahini, miso, lemon juice, and sesame oil. Purée until very smooth, about 1 minute. Season to taste with salt. (TIP: Vent blender (by removing plastic center of lid) and begin blending on low and finish on high to avoid splashing.)

Divide sesame carrot soup between bowls. Top with ginger-apricot chutney, crispy chickpeas, and parsley. Soup's on!

For 4-serving meal, double all ingredients except water in step 2; use just 5 cups water. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.