The addition of tahini adds a delicious, nutty creaminess to this wonderful carrot soup. It’s super simple to prepare and makes the perfect light dinner for these first days of spring. Don’t forget to top it with some crunchy sesame seeds (or chopped nuts) and plenty of fresh herbs!
1 tbsp. coconut or olive oil
½ large sweet onion, diced
2 cloves of garlic, minced
2 inch piece of fresh ginger, peeled + minced
5-6 large carrots, chopped into 1-inch chunks
½ tsp. salt
2 tsp. curry powder
4 c. veggie broth
1 c. full-fat coconut milk
3 tbsp. tahini
Fresh black pepper, sesame seeds + fresh herbs, for topping
In a large pot, heat your oil over medium. Once hot, add in your onion and saute for a few minutes until soft and translucent. Add in your garlic, ginger, carrots, salt and curry powder and cook for an additional 5 minutes.
Pour in your broth, then bring the mixture to a boil, reduce heat to medium and let it simmer for 15-20 minutes or until the carrots are quite soft.
Transfer the soup to a blender with the coconut milk and tahini and blend until completely smooth. Taste and add more salt + fresh pepper as needed.