Name: Roasted Carrot and Tahini Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Carrots, peeled and cut 1-inch pieces - 1 ½ pounds; Yellow onion, cut into 1-inch pieces - 1 small; Garlic, peeled - 3 cloves; Olive oil - 2 tablespoons; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Vegetable broth - 4 cups; Tahini - ⅓ cup; Curry powder - ½ teaspoon; Ground coriander - ½ teaspoon; Ground ginger - ¼ teaspoon; Ground turmeric - ⅛ teaspoon; Ground cardamom - ⅛ teaspoon; Heavy cream - ⅓ cup; Salt and ground black pepper to taste - ⅓ cup

Ingredients for - Roasted Carrot and Tahini Soup

1. Carrots, peeled and cut 1-inch pieces 1 ½ pounds

2. Yellow onion, cut into 1-inch pieces 1 small

3. Garlic, peeled 3 cloves

4. Olive oil 2 tablespoons

5. Salt ½ teaspoon

6. Ground black pepper ¼ teaspoon

7. Vegetable broth 4 cups

8. Tahini ⅓ cup

9. Curry powder ½ teaspoon

10. Ground coriander ½ teaspoon

11. Ground ginger ¼ teaspoon

12. Ground turmeric ⅛ teaspoon

13. Ground cardamom ⅛ teaspoon

14. Heavy cream ⅓ cup

15. Salt and ground black pepper to taste ⅓ cup

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.