Carrot Soup with Tahini & Croutons
Serves
6
Prep Time
20 minutes
Cook Time
40 minutes
Ingredients
2.2 lbs (1 kg) carrots, peeled, chopped
8.8 oz (250 g) potato, peeled, cubed
4 cups (950 ml) vegetable broth
2 ½ tbsp extra virgin olive oil
5 shallots, sliced
4 cloves garlic, chopped
6 tbsp tahini paste
3 slices whole wheat bread
2 tsp ground turmeric
1 lemon, zested, juiced
salt and pepper, to taste
Nutrition
(Per Serving)
Calories
333
Fats
19 g
Protein
7 g
Carbs
39 g
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with baking paper.
- Place carrots on sheet and drizzle with 1 tablespoon olive oil. Roast for 20 minutes.
- Heat 1 ½ tablespoons olive oil in large pot and fry shallots for 3 to 4 minutes.
- Remove half the shallots and set aside. Add garlic, potato, turmeric, roasted carrots, and broth to pot. Bring to a boil, then reduce the heat to low. Simmer gently for 15 minutes.
- Toast bread, then cut into small pieces.
- Add 3 tablespoons tahini, 2 tablespoons lemon juice, and lemon zest to pot.
- Puree soup to smooth consistency with immersion blender. Season with salt, pepper, or lemon juice.
- Divide soup between 4 bowls. Top with croutons, shallots, and tahini.