Roasted Carrot and Tahini Soup Popular Recipes

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Roasted Carrot and Tahini Soup

"A little sweet, a little creamy, a little nutty. Combine that with a variety of spices and you have a flavorful carrot soup! Garnish with shelled pumpkin seeds if desired."

Ingredients :

• 1 1/2 pounds carrots, peeled and cut 1-inch pieces
• 1 small yellow onion, cut into 1-inch pieces
• 3 cloves garlic, peeled
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 cups vegetable broth
• 1/3 cup tahini
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground turmeric
• 1/8 teaspoon ground cardamom
• 1/3 cup heavy cream
• salt and ground black pepper to taste

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Combine carrots, onion, and garlic in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread vegetables evenly on the baking sheet.
• Roast in the preheated oven until lightly browned and soft, about 25 minutes.
• Combine 2 cups vegetable broth with 1/2 of the cooked vegetables in a blender jar. Puree until smooth and pour into a large saucepan over medium heat. Puree remaining broth and vegetables with tahini; pour into the saucepan.
• Add curry powder, coriander, ginger, turmeric, and cardamom to the vegetable puree. Stir until warm. Stir in heavy cream and remove from heat. Season with salt and pepper. Ladle soup into bowls.

Notes :

• If you have an immersion blender, place cooked vegetables, broth, and tahini directly into a large pot and blend until smooth.
• Make it dairy-free and vegan by swapping the cream for coconut milk.

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