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Carrot Soup With Tahini & Croutons

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Side Dish, Soup
Servings 6
Calories 333 kcal

Ingredients
  

  • 1 kg carrots peeled, chopped
  • 4 tbsp olive oil
  • 5 shallots sliced
  • 4 cloves garlic chopped
  • 250 g floury potato peeled & cubed
  • 2 tsp ground turmeric
  • 950 ml vegetable broth
  • 3 slice whole-wheat bread
  • 1 lemon finely grated zest & juice
  • 6 tbsp tahini paste
  • salt & pepper

Instructions
 

  • Preheat the oven to 200°C. Line a baking sheet lined with
    baking paper.
  • Place the carrots on the baking sheet and drizzle with 1
    tablespoon of olive oil and roast in the oven for 20 minutes.
  • Heat half of the remaining oil in a large pot and fry the shallots for
    3-4 minutes. Remove half of the shallots from the pan and set
    aside. Add the garlic, potato, turmeric and roasted carrots to the
    pot. Pour in the broth and bring to a boil, then reduce the heat to
    low and simmer gently for 15 minutes.
  • Meanwhile, toast the bread and cut into small pieces.
  • Add 3 tablespoons of tahini, the lemon zest and 2 tablespoons of
    lemon juice to the soup.
  • Puree the soup to a smooth consistency with an immersion
    blender. Taste the soup and season with salt, pepper, or more
    lemon juice if necessary.
  • To serve, divide the soup between 4 bowls, top with set aside
    shallots, croutons and drizzle with the remaining tahini.

Notes