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 with maple and lemon, garnished with chopped pistachios and pomegranate!

Print Recipe

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.

For the soup:

2. 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.
3. Add the broth and carrots, bring to a boil, reduce the heat and simmer for 5 minutes before pureeing with a blender.
4. 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!

For the tahini yogurt sauce:

5. Mix everything well adding enough salt to balance out the tartness from the lemons and the sweetness of the maple syrup.

Nutrition Facts: Calories 350, Fat 20g (Saturated 3g, Trans 0), Cholesterol 3mg, Sodium 219mg, Carbs 38g (Fiber 9g, Sugars 18g), Protein 9g

Nutrition by: