Creamy Honey Spinach & Carrot Bisque Recipe With Crispy Garbanzo Beans Is Smoky & Sweet Soups Dinner Lunch

This carrot bisque is creamy, sweet and smoky. Canned carrots are the perfect backdrop for this decadent bowl of comfort. The canned spinach is packed with a hint of sea salt, so I didn’t even have to prep it, which gives me a bit more time to spend with my family! The green strands of spinach also make a colorful addition to an already bright dish. I always keep cans of garbanzo beans on hand in my “cantry.” I add them to so many recipes and this was no exception!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 38 minutes
Total Time: 48 minutes
Servings: 4 to 5

Ingredients

• 1 can garbanzo beans, rinsed, drained and patted dry (divided)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter (divided)
• 1 clove garlic, chopped
• 1 1/2 cups yellow onion, chopped
• 3 cups canned carrot slices, drained
• 1/3 cup honey
• 1/4 teaspoon dried dill
• 1 teaspoon kosher salt
• 1/8 teaspoon smoked paprika
• 2 cups vegetable stock
• 1 can spinach, drained and squeezed dry
• 1 1/2 cups heavy cream
• 1 tablespoon orange juice

Here's how to make it: 

1. To make the crispy garbanzo beans, preheat the oven to 400 degrees F. Take 1/2 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 toward the brown color. Set aside.
2. To make the soup, heat 1 tablespoon of butter in a large soup pot.  Add the garlic and the onions. Sauté for 3 minutes.
3. Add in the carrots and the other 1/2 of the chickpeas. Mix to incorporate. Add the honey and remaining butter. Mix gently until all the carrots are well coated. Season with dill, kosher salt and smoked paprika
4. Add the vegetable stock and bring to a boil. Cover and cook for 10 minutes
5. In a blender or using a immersion blender, 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 1 cup of the canned spinach. 
6. 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.

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