Cream of Carrot Soup with Tahini and Broccoli
Preparation
25 MIN
Cooking
35 MIN
Servings
6
Freezes

Cream of Carrot Soup with Tahini and Broccoli

Ingredients

    Tahini Sauce

  • 2 tbsp (30 ml) water
  • 2 tbsp (30 ml) tahini
  • 1 tsp (5 ml) honey
  • 1 tsp (5 ml) lemon juice

    Soup

  • 1 onion, chopped
  • 2 tbsp (30 ml) olive oil
  • 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

Preparation

Tahini Sauce

  1. In a bowl, combine all of the ingredients. Set aside.

Soup

  1. 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.
  2. In a blender, purée the soup until smooth.
  3. Divide the soup among six bowls. Garnish with the broccoli, sesame seeds and a drizzle of tahini sauce.