This super creamy and satisfying vegan soup is packed with flavor from fresh garlic, lemon, tahini, and chickpeas. It's easy to make and perfect for enjoying leftovers for days.
Sauté the fresh garlic, balsamic vinegar, and onion in a large pot on high heat until browned. Add in the carrots and sauté for a couple more minutes. Add in the veggie broth and bring to a boil. Add in the orzo and chickpeas and turn down to medium heat. Once the orzo is cooked, turn off the heat. Add in the diced tomatoes, tahini, and lemon juice. Add in all the herbs and spices (fresh dill, garlic powder, salt, black pepper). Taste and adjust seasonings as needed. Stir in the greens (arugula or baby kale) and let them cook down a bit. Enjoy!
