Our Roasted Carrot & Tahini Soup recipe is creamy, nourishing, and packed with rich winter flavour.

Ingredients (serves 4):

• 6 large carrots, peeled and cut into chunks
• 1 medium onion, quartered
• 3 cloves garlic, unpeeled
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp smoked paprika (optional)
• Salt & pepper to taste
• 3 cups vegetable stock
• 2 tbsp tahini
• 1 tbsp fresh lemon juice
• Optional: pinch of chili flakes for heat
• Garnish: drizzle of tahini or olive oil, fresh parsley, sesame seeds

🔥 Instructions:

1. Roast the Veggies
2. Preheat oven to 200°C. Toss carrots, onion, and garlic with olive oil, cumin, paprika, salt, and pepper. Roast on a baking tray for 25–30 mins until golden and tender.
3. Squeeze the Garlic
4. Once cooled slightly, remove the garlic skins and add roasted veg to a pot.
5. Blend it Up
6. Add the vegetable stock and use a hand blender (or transfer to a blender) to purée until smooth.
7. Add Tahini & Lemon
8. Stir in tahini and lemon juice. Simmer on low heat for 5 minutes. Adjust seasoning as needed.
9. Serve & Style
10. Ladle into bowls, drizzle more tahini or olive oil on top, and finish with herbs or sesame seeds.