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Roasted Carrot & Tahini Soup

Roasted Carrot & Tahini Soup

Shivangi Rao
By Shivangi Rao
Prep Time 40 minutes
Cook Time 20 minutes
Course Appetizers, Side Dish, Vegetarian Dishes


  • 4-5 carrots peeled and chopped
  • 2 peppers Use red, yellow, and/or orange peppers as these are sweeter. If you don't have peppers, you may use one large sweet potato.
  • 1/2 large yellow onion chopped
  • 3-4 garlic cloves peeled
  • 1 tbsp Mediterranean spice mix or 1 tsp each of oregano, thyme, cumin and coriander
  • 1 tbsp extra virgin olive oil
  • 1 tsp salt or more to taste
  • 1/2 tsp black pepper
  • 2 tbsp tahini I use Soom Foods
  • 1 tsp harissa I use Mina
  • 1 can full-fat coconut milk
  • 1 tbsp lemon juice


  • Preheat oven at 400 degrees F
  • Wash, dry and chop all veggies into 1/2-1 inch pieces
  • Lay all veggies and garlic cloves on a lined baking sheet and season with olive oil, spices, salt, and pepper
  • Bake in the oven for 30 minutes or until fully roasted.
  • Remove from oven and place veggies in a blender or place in a large pot.
  • Add in tahini, harissa, coconut milk, and lemon juice and blend until creamy and smooth. If using a large pot, use an immersion blender to blend.
  • Adjust salt, lemon juice and any other seasonings as necessary. Note: you may need to add a little water to thin out the soup depending on thick you want the soup.
  • Ladle soup into bowls.
  • Garnish with mint and/or parsley.
  • Serve warm and enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!