Roasted Carrot Soup with Tahini Sauce
This is such a delicious recipe to make when you want something warm and light but also nourishing. Loaded with carrots, this soup will leave you feeling grounded and centred. The crunchy chick peas and tahini sauce make it a satisfying meal as it is.
Did you know, according to Ayurvedic teachings orange foods also boost our creativity? Perfect recipe if you retreating from the cold and have some work to do!
What you need:
- 1 kilo carrots (chopped into roastable size)
- 1.5 L of vegetable or bone broth
- 1 tablespoon cumin seeds
- 1 teaspoon ground coriander
- 2 tablespoon coconut oil + 1 tablespoon extra coconut oil
- 1/2 cup tahini
- 1/4 cup water
- squeeze of fresh lemon juice
- 1 can of organic chick peas (rinsed, drained and outer casing removed)
What you do:
Oven to 200 degrees. Line a large baking tray with baking paper and place carrots and 2 tablespoon coconut oil on tray with a good season of salt.
Place chick peas on another baking tray with a good season of salt.
Roast both carrots and chickpeas in oven (chickpeas for about 20 mins or until crunchy and carrots for 45 minutes or until nicely roasted).
In a small frypan, heat extra coconut oil over medium heat and fry off the cumin seeds and coriander powder 2 minutes or until fragrant (no longer than 3mins).
Heat broth in large saucepan over low heat, once it's hot add the carrots and cooked spices and allow to simmer for 15 minutes. Cool slightly then blend the soup with hand blender or in blender (be careful if using blender, you may want to leave it sit and extra 10 mins to cool!)
For the tahini sauce: mix tahini, water, lemon juice and salt in small bowl until well combined.
Serve soup with tahini sauce and crunchy chickpeas.