Ingredients for - Roasted Carrot and Tahini Soup
How to cook deliciously - Roasted Carrot and Tahini Soup
1. Stage
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
2. Stage
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.
3. Stage
Roast in the preheated oven until lightly browned and soft, about 25 minutes.
4. Stage
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.
5. Stage
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.