Purple Carrot Soup + Turmeric Tahini Dressing

Name: Purple Carrot Soup + Turmeric Tahini Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Purple Carrot Soup; 3 cups vegetable broth; 1 yellow onion, quartered; 4-5 carrots, quartered; 1 head of garlic; 1/2 head of cauliflower, coarsely chopped; 1/2 cup non-dairy milk, unsweetened almond or cashew; 1/2 cup hazelnuts, toasted; 2 tablespoons olive oil; Tahini Turmeric Dressing; 1 tablespoon nutritional yeast; 11/2 tablespoon tahini; 1 teaspoon turmeric; 1/2 lemon, juiced

Servings: persons

Purple Carrot Soup
3 cups vegetable broth
1 yellow onion, quartered
4-5 carrots, quartered
1 head of garlic
1/2 head of cauliflower, coarsely chopped
1/2 cup non-dairy milk, unsweetened almond or cashew
1/2 cup hazelnuts, toasted
2 tablespoons olive oil
Tahini Turmeric Dressing
1 tablespoon nutritional yeast
11/2 tablespoon tahini
1 teaspoon turmeric
1/2 lemon, juiced

1
Preheat oven to 425u00b0.
2
Line a baking pan with parchment paper and set aside. In a large bowl mix together coarsely chopped cauliflower and quartered onions and carrots in 2 tbs of olive oil. Season with fresh cracked pepper and sea salt. Pour onto prepared baking sheet and nestle 1 head of garlic in to the center of the veggies. On a separate baking sheet, pour 1 cup of hazelnuts for toasting. Roast the vegetables for 30-35 minutes, or until you can pierce the carrots with a fork, and the hazelnuts for 8-10 minutes, or until they release a nutty aroma.
3
In a bowl or small jar, mix together nutritional yeast, tahini, soy sauce, turmeric, and lemon. Add cracked pepper for additional flavor and 4-6 cloves from the roasted garlic.
4
After 20-25 minutes of roasting, bring three cups of vegetable broth to boil in a large soup pot. Turn to simmer and add roasted veggies and 4-6 cloves of roasted garlic. Puree with an immersion blender. Pour into bowls and top with chopped roasted hazelnuts and turmeric tahini dressing.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Purple Carrot Soup, 3 cups vegetable broth, 1 yellow onion, quartered, 4-5 carrots, quartered, and more.

Yes, Purple Carrot Soup + Turmeric Tahini Dressing falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!