Carrot and Tahini Soup

Spicy lemony creamy and smooth. Oh yes, this healthy vegan carrot and tahini soup is certainly cold weather comfort food!

Course Soup

Cuisine International, vegan

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 156kcal

Author Corina Blum

Ingredients

2 small onions finely diced, or one large onion
1 large clove of garlic crushed
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon turmeric
¼ teaspoon dried thyme
230 g peeled carrots chopped
500 ml Vegetable stock - just enough to cover the vegetables
1 tablespoon tahini
½ lemon, juiced

Instructions

Put a little oil in the bottom of a saucepan and cook the onion for about 3 minutes until softened. Add the crushed garlic and spices. Stir then add the carrots. Add the vegetable stock. Bring to the boil then lower to a simmer for about 20 minutes.
Stir in the tahini then use a stick blender or transfer to a blender and blitz until you get a thick smooth soup.
Stir in the lemon juice to taste and serve with bread.

Video

Notes

This creamy carrot and tahini soup is a great way of using up a glut of carrots.

Nutritional information is approximate and a guideline only.

Nutrition

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