Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet lined with baking paper.

2. Place the carrots on the baking sheet and drizzle with 1 tablespoon of olive oil and roast in the oven for 20 minutes.

3. 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.

4. Meanwhile, toast the bread and cut it into small pieces.

5. Add 3 tablespoons of tahini, the lemon zest and 2 tablespoons of lemon juice to the soup.

6. 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.

7. To serve, divide the soup between 4 bowls, top with set aside shallots, croutons and drizzle with the remaining tahini.