Roasted Pepper, Carrot & Tahini Soup

Roasted Pepper, Carrot & Tahini Soup

Shivangi Rao
By Shivangi Rao
Course Appetizers, Side Dish, Vegetarian Dishes


  • 2 peppers preferably red, yellow, and/or orange chopped
  • 4-5 rainbow carrots or regular carrots peeled and chopped
  • 2 garlic cloves peeled
  • 1/2 a yellow onion chopped
  • 2 tbsp Soom Foods Tahini
  • 1 tsp Mina Harissa
  • 1 tsp Mediterranean spice mix or some blend of oregano thyme, cumin, coriander
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 can full-fat coconut milk


  • Preheat oven at 400 degrees F
  • Wash and chop all veggies into 1/2-1 inch pieces. Dry with a paper towel.
  • Lay on a lined baking sheet and cover in olive oil, salt, pepper, and Mediterranean spice mix.
  • Bake in the oven for 30 minutes or until caramelized.
  • Place veggies in a blender or place in a soup pot and use an immersion blender.
  • Add in tahini, harissa, coconut milk, and lemon juice and blend until creamy and smooth.
  • Adjust salt and seasonings as necessary.
  • Ladle soup into bowls.
  • Garnish with mint and/or parsley, and extra coconut cream on top if you have any.
  • Serve warm and enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!

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