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Creamy Tahini Carrot Soup

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Creamy Tahini Carrot Soup is a rich, dairy-free soup that combines the natural sweetness of carrots with the nutty depth of tahini. Smooth, flavorful, and satisfying, it’s perfect for chilly evenings or a wholesome lunch.

Ingredients

  • 1 tbsp olive oil or avocado oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 6 large carrots, peeled and chopped
  • 4 cups vegetable broth
  • 1/4 cup tahini
  • 1–2 tbsp lemon juice (to taste)
  • Salt and pepper, to taste
  • Optional toppings: fresh parsley, chili flakes, roasted seeds, or extra tahini

Instructions

  1. Heat oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until soft.
  2. Add garlic, cumin, and coriander. Cook for 1–2 minutes until fragrant.
  3. Add chopped carrots and stir to coat in the spices.
  4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, until carrots are very tender.
  5. Remove from heat and let cool slightly. Blend the soup with an immersion blender or in batches in a blender until smooth.
  6. Stir in tahini and lemon juice. Blend again if needed for an ultra-creamy texture.
  7. Season with salt and pepper to taste. Adjust lemon juice for brightness.
  8. Serve hot, garnished with fresh herbs, chili flakes, or a swirl of tahini if desired.

Notes

  • Add ginger for extra warmth and spice.
  • Roast the carrots beforehand for a deeper flavor profile.
  • Top with crispy chickpeas or grains to make it heartier.
  • Freeze leftovers in portions for easy future meals.
  • Use almond butter or cashew cream instead of tahini if desired.

Nutrition

Find it online: https://thefamilycooking.com/creamy-tahini-carrot-soup/