Roasted Carrot & Tahini Soup
By Shivangi Rao
Ingredients
- 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
Instructions
- 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!