Description
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 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
- ¼ teaspoon ground black pepper
- 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
- salt and ground black pepper to taste
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4