Roasted Carrot And Tahini Soup Recipe

Name: Roasted Carrot And Tahini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 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; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 4 cups vegetable broth; 1/3 cup tahini; 1/2 teaspoon curry powder; 1/2 teaspoon ground coriander; 1/4 teaspoon ground ginger; 1/8 teaspoon ground turmeric; 1/8 teaspoon ground cardamom; 1/3 cup heavy cream; salt and ground black pepper to taste

Servings: persons

1 1/2 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
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 cups vegetable broth
1/3 cup tahini
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/8 teaspoon ground turmeric
1/8 teaspoon ground cardamom
1/3 cup heavy cream
salt and ground black pepper to taste

1
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
2
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
Roast in the preheated oven until lightly browned and soft, about 25 minutes.
4
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
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.

229

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 1 1/2 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, and more.

Yes, Roasted Carrot And Tahini Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Carrot And Tahini Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions