This carrot soup is absolutely delicious. It’s creamy, nourishing and satisfying. The tahini makes it creamy, and you get the nutrients from it without tasting it, which can be good for children (or adults) who don’t enjoy the taste of tahini. If you make it for a family, it’s a great way to make your children eat carrots too. And if you have a garden, it’s a lovely way to use carrots. This soup can be served all year long, and it tastes amazing with a good bread, toasted or not. I used sprouted gluten-free bread for my toddler and I, and regular Ezekiel bread for my husband. I garnished the soup with roasted cauliflower and cilantro, but avocado would be amazing too.
The soup is vegan, gluten and soy-free.
- 1 tbsp extra-virgin olive oil
- 1 large onion, chopped
- 4 cloves garlic, chopped
- Small knob of ginger, peeled and chopped
- 1 tsp unrefined salt
- 1 tsp cumin
- ½ tsp coriander
- ¼ tsp turmeric
- ¼ tsp red pepper flakes
- 1 ½ pound carrots, chopped
- 4 cups low sodium vegetable broth
- ⅓ cup tahini
- ½ lemon, juiced
- Roasted cauliflower, to garnish, optional
- Avocado, to garnish, optional
- Cilantro, to garnish, optional
- In a large pot, heat olive oil over medium heat. Add onions and garlic, and cook until soft and fragrant. Add spices, stir until combined, then add carrots and vegetable broth. Bring to a boil, reduce heat to low, partially cover and let simmer for about 20 minutes or until carrots are tender. Turn off heat, stir in tahini and lemon juice, and blend until smooth (by batches in the blender or by using an immersion blender). Garnish with favorite toppings and serve with bread if desired.