Roasted Carrot And Tahini Soup
Cut the jalapeno in half and.
Recipe Summary Roasted Carrot And Tahini Soup
A little sweet, a little creamy, a little nutty. Combine that with a variety of spices and you have a flavorful carrot soup! Garnish with shelled pumpkin seeds if desired.Ingredients | Roasted Jalapeno Soup1 ½ pounds carrots, peeled and cut 1-inch pieces1 small yellow onion, cut into 1-inch pieces3 cloves garlic, peeled2 tablespoons olive oil½ teaspoon salt¼ teaspoon ground black pepper4 cups vegetable broth⅓ cup tahini½ teaspoon curry powder½ teaspoon ground coriander¼ teaspoon ground ginger⅛ teaspoon ground turmeric⅛ teaspoon ground cardamom⅓ cup heavy creamsalt and ground black pepper to tasteDirectionsPreheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.Combine carrots, onion, and garlic in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread vegetables evenly on the baking sheet.Roast in the preheated oven until lightly browned and soft, about 25 minutes.Combine 2 cups vegetable broth with 1/2 of the cooked vegetables in a blender jar. Puree until smooth and pour into a large saucepan over medium heat. Puree remaining broth and vegetables with tahini; pour into the saucepan.Add curry powder, coriander, ginger, turmeric, and cardamom to the vegetable puree. Stir until warm. Stir in heavy cream and remove from heat. Season with salt and pepper. Ladle soup into bowls.If you have an immersion blender, place cooked vegetables, broth, and tahini directly into a large pot and blend until smooth.Make it dairy-free and vegan by swapping the cream for coconut milk.Info | Roasted Jalapeno Soupprep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
TAG : Roasted Carrot And Tahini SoupSoups, Stews and Chili Recipes, Soup Recipes, Cream Soup Recipes,
