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Roasted Carrot and Tahini Soup
Roasted Carrot and Tahini Soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Creamy roasted carrot soup with tahini and a blend of spicy curry, coriander, ginger, and turmeric for rich and vibrant flavors.
Ingredients:
  • 1.5 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
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 4 cups vegetable broth
  • 0.33333334326744 cup tahini
  • 0.5 teaspoon curry powder
  • 0.5 teaspoon ground coriander
  • 0.25 teaspoon ground ginger
  • 0.125 teaspoon ground turmeric
  • 0.125 teaspoon ground cardamom
  • 0.33333334326744 cup heavy cream
  • salt and ground black pepper to taste
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and prepare a large baking sheet by lining it with aluminum foil.
  • In a spacious bowl, mix together carrots, onion, and garlic. Drizzle them with olive oil and season generously with salt and pepper. Toss well to ensure everything is coated. Arrange the seasoned vegetables evenly on a baking sheet.
  • Roast in the oven until golden and tender, for approximately 25 minutes.
  • Blend 2 cups of vegetable broth with half of the cooked vegetables until smooth. Transfer the mixture to a large saucepan over medium heat. Blend the remaining broth and vegetables with tahini, then add to the saucepan.
  • Stir in a flavorful blend of curry powder, coriander, ginger, turmeric, and cardamom into the vegetable puree until warm. Mix in the rich heavy cream off the heat. Season with salt and pepper, then serve the soup in bowls.

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