Roasted Carrot and Tahini soup with Pomegranate and Pistachios

Prep Time:10 minutes Cook Time:35 minutes Total Time:45 minutes Servings: 6

ingredients

For the roasted carrots:



• 3 pounds carrots, peeled and cut into 1/2 inch slices


• 1 tablespoon oil


• 1 teaspoon cumin, toasted and ground


• salt and pepper to taste



For the soup:



• 1 tablespoon oil


• 1 onion, diced


• 4 cloves garlic, chopped


• 1/2 teaspoon turmeric


• 1/2 teaspoon cumin, toasted and ground


• 1/2 teaspoon coriander, toasted and ground


• 1 teaspoon smoked paprika


• 1 pinch red pepper flakes (or aleppo pepper)


• 4 cups vegetable broth or chicken broth
  


• 1/3 cup tahini


• 3 tablespoons lemon juice


• 1 tablespoon maple syrup


• salt and pepper to taste


• 1 tablespoon parsley, chopped


• 1 tablespoon cilantro, chopped


• 1 teaspoon lemon zest (optional)


• 1/4 cup pistachios, chopped


• 1/4 cup pomegranate



For the tahini yogurt sauce:



• 1/2 cup greek yogurt


• 3 tablespoons tahini


• 2 tablespoons lemon juice


• 1 tablespoon maple syrup


• salt to taste

directions

Toss the carrots in to the oil, cumin, salt and pepper, place in a single layer on a baking sheet and bake in a preheated 425F/220C oven until tender and nicely golden brown, about 10 minutes per side.

Option: Add harissa to taste for extra heat.
Option: Add 1-2 tablespoons white miso.

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