Carrot Soup with Tahini & Croutons

Jun 5

Serves: 6

2.2 lbs. (1kg) carrots, peeled, chopped

4 tbsp. olive oil

5 shallots, sliced

4 cloves garlic, chopped

8.8 oz. (250g) floury potato, peeled & cubed

2 tsp. ground turmeric

4 cups (950L) vegetable broth

3 whole-wheat bread

1 lemon, finely grated zest & juice

6 tbsp. tahini paste

salt & pepper

Nutrition Key

Kcal	Fats(g)	Carbs(g)	Protein(g)	Fiber(g)
333	19	39	7	3

*nutrition per serving

Preheat the oven to 400°F (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 them 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 it 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.