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.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.

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  • 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.

Cook's Notes:

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.

Nutrition Facts

370 calories; protein 7.6g 15% DV; carbohydrates 28g 9% DV; fat 27.7g 43% DV; cholesterol 27.2mg 9% DV; sodium 920.9mg 37% DV. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
09/19/2018
This is fantastic. The flavors are perfectly balanced. I topped it with some bacon. Thank you for the recipe. Read More
(1)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/19/2018
This is fantastic. The flavors are perfectly balanced. I topped it with some bacon. Thank you for the recipe. Read More
(1)
Rating: 4 stars
04/23/2019
Interesting soup. Definitely different. Will likely make it again though I don't think I like it as well as the carrot soup with the coconut milk also on this website. Read More
Rating: 5 stars
11/14/2018
This was delicious and very straight forward to make. I doubled the recipe and I took the advice of not roasting the veggies ahead of time and just boiling them instead. It saved a lot of time! The tahini adds a great flavour to the soup and the hint of cardamon is delicious. Will definitely be saving this recipe to make again in the near future! Read More
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Rating: 5 stars
09/21/2018
This is a restaurant quality soup that is easy to make. All the spices are right on! My only recommendation would be to add about 10 extra minutes to the roasting time if your carrots do not soften enough. Read More
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