4 cups (520 g) carrots, peeled and cut into rounds
1 potato, peeled and cubed
6 cups (1.5 litres) chicken broth
½ tsp ground cumin
1 cup (85 g) broccoli, blanched and chopped
1 tbsp roasted sesame seeds
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.