LCBO Food & Drink Autumn 2026

SOUP OF THE DAY

Spiced Carrot Soup with Crispy Chickpeas, Feta & Mint The beauty of this soup is in the garnishes. To balance the smooth, sweet purée of carrots, we’ve got spicy, crunchy roasted chickpeas, creamy feta, tangy sumac and herbaceous mint. The chickpeas on their own make for a delicious cold-weather snack. 2 medium onions, chopped 3 cloves garlic, thinly sliced 1 tsp (5 mL) cumin 1/2 tsp (2 mL) turmeric 21/2 lbs (1.13 kg) carrots, peeled, chopped 6 cups (1.5 L) vegetable stock, preferably homemade Salt and freshly ground pepper to taste 1 tsp (5 mL) fresh lemon juice CRISPY CHICKPEAS 2 small cans (each 398 mL) chickpeas 3 tbsp (45 mL) canola or sunflower oil Salt and freshly ground pepper to taste 2 tsp (10 mL) cumin 1/2 tsp (2 mL) paprika 1/2 tsp (2 mL) cayenne pepper 1/4 tsp (1 mL) cinnamon 1 cup (250 mL) crumbled sheep’s-milk feta Sumac and mint (small leaves or chopped) to garnish 1. For the soup, heat oil in a large pot over medium. Add onions. Cook, stirring occasionally, until soft and just starting to brown, 8 to 10 minutes. Add garlic. Cook, stirring, for 2 minutes. Stir in spices and cook for 30 seconds. Add carrots, stock, salt and pepper. Raise heat to high. When it comes to a boil, reduce to maintain a steady simmer. Cook, stirring occasionally, CARROT SOUP 2 tbsp (30 mL) canola or sunflower oil

until carrots are soft, about 15 minutes. Working in batches, purée soup in a blender until smooth. Transfer to a clean pot, stir in lemon juice and taste for salt. Keep warm over a low heat. (Soup can be made up to this point, cooled and trans ferred to airtight containers. Refrigerate up to 5 days or freeze up to 6 months.)

4. Place chickpeas on middle rack of oven. Bake, shaking pan occasionally, until chickpeas are brown and crisp, but still creamy on inside, 20 to 25 minutes. 5. While chickpeas are baking, place spices in a small bowl and stir to combine evenly. When chickpeas are done, remove from oven and sprinkle spices overtop. Shake pan to coat evenly. 6. Ladle soup into warmed shallow bowls and sprinkle evenly with feta. Top generously with chickpeas then sprinkle with sumac and mint. Serve immediately.

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Ernest Mulled Cider LCBO 47006, 473 mL, $3.95 Complement the spices and rustic sweetness of the carrots with an off-dry cider that hints at honey,

2. For the chickpeas, preheat oven to 450°F (232°C).

3. Pour chickpeas into a colander. Rinse under cold running water and drain well. Transfer to a heavy-duty baking sheet lined with paper towel. Thoroughly dry then discard paper towel. Drizzle with oil and toss to coat. Season with salt—going easy, as canned beans can be salty—and pepper. Toss again.

cinnamon and other seasonal flavours.

Serves 6

32

———————— AUTUMN 2026