In a bowl, combine all of the ingredients. Set aside.
In a large pot over high heat, soften the onion in the oil. Add the carrots, potato, broth and cumin. Bring to a boil. Cover and simmer for 30 minutes or until the vegetables are tender. Season with salt and pepper.
In a blender, purée the soup until smooth.
Divide the soup among six bowls. Garnish with the broccoli, sesame seeds and a drizzle of tahini sauce.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.