Roasted Carrot and Tahini Soup

Name: Roasted Carrot and Tahini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

4.4

(8)

6 Reviews

3 Photos

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

Submitted by France C

Updated on December 17, 2024

3

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

4

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Ingredients

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4x

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Original recipe (1X) yields 4 servings

1 ½ 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
½ teaspoon salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
4 cups vegetable broth
⅓ cup tahini
½ teaspoon curry powder
½ teaspoon ground coriander
¼ teaspoon ground ginger
⅛ teaspoon ground turmeric
⅛ teaspoon ground cardamom
⅓ cup heavy cream

Directions

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 prepared 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. Purée until smooth and pour into a large saucepan over medium heat. Purée remaining vegetables and 2 cups broth with tahini; pour into the saucepan.
Add curry powder, coriander, ginger, turmeric, and cardamom to vegetable purée. Stir until warm. Stir in heavy cream and remove from heat. Season with salt and pepper. Ladle soup into bowls.

Cook's 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 cream for coconut milk.

Nutrition Facts (per serving)

370	Calories
28g	Fat
28g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 370
% Daily Value *
Total Fat 28g	36%
Saturated Fat 7g	37%
Cholesterol 27mg	9%
Sodium 921mg	40%
Total Carbohydrate 28g	10%
Dietary Fiber 8g	30%
Total Sugars 12g
Protein 8g	15%
Vitamin C 12mg	14%
Calcium 125mg	10%
Iron 2mg	9%
Potassium 681mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Roasted Carrot and Tahini Soup

Ingredients

Directions

Cook's Notes:

Nutrition Facts (per serving)

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