Tahini adds creaminess to this roasted carrot soup that's perfectly spiced with curry powder, ground coriander, ginger and turmeric.
1 person made this
675g carrots, peeled and chopped
1 small onion, chopped
3 cloves garlic, peeled
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1L vegetable stock
5 tablespoons tahini
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/8 teaspoon ground turmeric
1/8 teaspoon ground cardamom
5 tablespoons double cream
salt and ground black pepper to taste
Method Prep:15min › Cook:30min › Ready in:45min
Preheat the oven to 200 C / Gas 6. Line a large baking tray with foil.
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 tray.
Roast in the preheated oven until lightly browned and soft, about 25 minutes.
Combine 1/2 the vegetable stock with 1/2 of the cooked vegetables in a blender or food processor. Puree until smooth and pour into a large saucepan over medium heat. Puree remaining stock 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 cream and remove from heat. Season with salt and pepper. Ladle soup into bowls.
If you have an hand held immersion blender, place cooked vegetables, stock and tahini directly into a large pot and blend until smooth.