Roasted Carrot and Tahini Soup with Pomegranate and Pistachios

Roasted Carrot and Tahini Soup with Pomegranate and Pistachios
We had snow last night! That means that it's the perfect time to share a warm comforting soup recipe and this roasted carrot and tahini soup with pomegranate and pistachios hits the spot! This soup is inspired by the flavours of one of my favourite side dishes, maple roasted carrots in tahini sauce with pomegranate and pistachios, and it's even better than the original! Carrots are roasted until tender and pureed into a soup flavoured primarily with garlic, tahini, lemon and maple syrup with hints of turmeric, cumin, coriander and a bit of smokey paprika. The flavour combo is simply divine in a soup and the tahini makes this soup so nice and creamy and oh so good! I like to top this soup off with ruby red jewels of pomegranate and crunchy green pistachios and serve it with a side of za'atar toasted pita chips! This roasted carrot and tahini soup with pomegranate and pistachios is the perfect meal for a cool fall or winter day!

Roasted Carrot and Tahini Soup with Pomegranate and Pistachios

Roasted Carrot and Tahini Soup with Pomegranate and Pistachios
Serve with crispy and crunchy za'atar roasted chickpea 'croutons'!

Roasted Carrot and Tahini Soup with Pomegranate and Pistachios

Roasted Carrot and Tahini Soup with Pomegranate and Pistachios

Roasted Carrot and Tahini Soup with Pomegranate and Pistachios
Roasted Carrot and Tahini Soup with Pomegranate and Pistachios

Roasted Carrot and Tahini Soup with Pomegranate and Pistachios

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 6

Roasted Carrot and Tahini Soup with Pomegranate and Pistachios with maple and lemon, garnished with chopped pistachios and pomegranate!


ingredients
    For the roasted carrots:
  • 3 pounds carrots, peeled and cut into 1/2 inch slices
  • 1 tablespoon oil
  • 1 teaspoon cumin, toasted and ground
  • salt and pepper to taste
  • For the soup:
  • 1 tablespoon oil
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin, toasted and ground
  • 1/2 teaspoon coriander, toasted and ground
  • 1 teaspoon smoked paprika
  • 1 pinch red pepper flakes (or aleppo pepper)
  • 4 cups vegetable broth or chicken broth
  • 1/3 cup tahini
  • 3 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • salt and pepper to taste
  • 1 tablespoon parsley, chopped
  • 1 tablespoon cilantro, chopped
  • 1 teaspoon lemon zest (optional)
  • 1/4 cup pistachios, chopped
  • 1/4 cup pomegranate
  • For the tahini yogurt sauce:
  • 1/2 cup greek yogurt
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • salt to taste
directions
    For the roasted carrots:
  1. Toss the carrots in to the oil, cumin, salt and pepper, place in a single layer on a baking sheet and bake in a preheated 425F/220C oven until tender and nicely golden brown, about 10 minutes per side.
  2. For the soup:
  3. Heat the oil in a large sauce pan over medium-high heat, add the onions and cook until tender, about 3-5 minutes, before adding the garlic, turmeric, cumin, coriander and pepper flakes and cooking another minute.
  4. Add the broth and carrots, bring to a boil, reduce the heat and simmer for 5 minutes before pureeing with a blender.
  5. Return the soup to the pan, mix in the tahini, lemon juice and maple syrup and season with salt and pepper to taste before serving topped with the parsley, cilantro, lemon zest, pistachios, pomegranate and tahini yogurt sauce!
  6. For the tahini yogurt sauce:
  7. Mix everything well adding enough salt to balance out the tartness from the lemons and the sweetness of the maple syrup.

Option: Add harissa to taste for extra heat.
Option: Add 1-2 tablespoons white miso.
Nutrition Facts: Calories 350, Fat 20g (Saturated 3g, Trans 0), Cholesterol 3mg, Sodium 219mg, Carbs 38g (Fiber 9g, Sugars 18g), Protein 9g
Nutrition by: Nutritional facts powered by Edamam

4 comments:

We are not Martha said...

Pinned! In part for the color of this gorgeous soup and in part because I really want an excuse to make those croutons :)

Sues

Laura said...

What a gorgeous soup, can't wait to make this!

where is said...

Vavvv. its seems very good. Thanks

Isadora Guidoni said...

Carrot soup is my favorite winter food, so I already know I'm going to love this recipe. Can't wait to try it myself!

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