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- Dish type
- Vegetable soup
- Root vegetable soup
- Carrot soup
Tahini adds creaminess to this roasted carrot soup that's perfectly spiced with curry powder, ground coriander, ginger and turmeric.
1 person made this
- 675g carrots, peeled and chopped
- 1 small onion, chopped
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1L vegetable stock
- 5 tablespoons tahini
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon ground cardamom
- 5 tablespoons double cream
- salt and ground black pepper to taste
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Preheat the oven to 200 C / Gas 6. Line a large baking tray with foil.
- Combine carrots, onion and garlic in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread vegetables evenly on the baking tray.
- Roast in the preheated oven until lightly browned and soft, about 25 minutes.
- Combine 1/2 the vegetable stock with 1/2 of the cooked vegetables in a blender or food processor. Puree until smooth and pour into a large saucepan over medium heat. Puree remaining stock and vegetables with tahini; pour into the saucepan.
- Add curry powder, coriander, ginger, turmeric and cardamom to the vegetable puree. Stir until warm. Stir in cream and remove from heat. Season with salt and pepper. Ladle soup into bowls.
If you have an hand held immersion blender, place cooked vegetables, stock and tahini directly into a large pot and blend until smooth.
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Honey Roasted Carrots with Tahini Sauce
Perfect roasted carrots recipe with honey, a little spice and the most delicious tahini sauce drizzled on top. See how easy it is to roast carrots in the oven! Jump to the Honey Roasted Carrots Recipe or read on to see our tips for making it.
This simple roasted carrots recipe has been on our dinner rotation a lot lately. It’s quick to make and takes advantage of one of my favorite recipes on Inspired Taste, our dreamy tahini sauce.
The carrots would be incredible without the sauce, but they reach a whole new level with it. For the carrots, we roast them with a bit of honey (hello caramelized bits), coriander, salt and pepper. Coriander is an underrated spice and we like to use it often. It has a mellow citrusy, almost sweet flavor. If you don’t have it on hand, try cumin instead.
After the carrots have roasted in the oven and become golden and caramelized in spots, we take them out and drizzle tahini sauce on top. Tahini sauce is something we have in our fridge at all times. You can see how simple it is to make by taking a look at our tahini sauce recipe. It’s vegan and delicious made with tahini, garlic, lemon and olive oil.
ROASTED CARROTS AND BEETS WITH TAHINI
Roasted vegetables are my jam!
I love the sweetness of roasted vegetables, which is why you can often find them on my table. In my house we have a few favorites including this Roasted Broccoli, Turmeric Roasted Cauliflower, these Mediterranean Roasted Vegetables and today&rsquos Roasted Carrots and Beets with Tahini.
There is something so satisfying about a vegetable that has been roasted long enough to bring its natural sweetness out. If you haven&rsquot tried roasting beets before you have to try it!
When beets are roasted they become tender, sweet and some of that earthy flavor that people don&rsquot always enjoy begins to disappear. Today&rsquos Roasted Beets and Carrots is paired with toasted pistachios and a drizzle of a tahini sauce. It is the perfect pairing for the vegetables along with fresh parsley sprinkled on top.
This Roasted Carrot and Beet recipe comes from The Middle Eastern Kitchen: Authentic Dishes From the Middle East that I recently had the opportunity to review. When I got this cookbook in the mail I knew I had to share it with you guys.
Many of you follow my website because you like my Mediterranean recipes or you follow the Mediterranean diet. If that is you, then this cookbook is one you will enjoy!
It offers many of the classic Mediterranean and Middle Eastern dishes like tabbouleh, ADD RECIPES. I love having a wide variety of cookbooks and websites to pull my weekly meals from, especially new Middle Eastern recipes. This is one that not only offers easy recipes but a variety of new and exciting recipes as well.
ARE BEETS HEALTHY?
Beets are low in calories, but high in vitamins and minerals. Packed with essential nutrients, beetroots are a great source of vitamin B9, fiber, manganese, iron, Vitamin C and potassium.
They can help keep your blood pressure in check, fight inflammation, improve digestive health, and support brain health. Adding beets to your diet has so many benefits to your body!
NUTRITIONAL INFORMATION OF CARROTS
Carrots are also a great source of vitamins and minerals. They are a really great source of beta carotene, potassium, fiber, vitamin K1 and antioxidants. Carrots help lower cholesterol levels and improve eye health.
HOW DO YOU MAKE ROASTED CARROTS AND BEETS?
- Preheat your oven to 400 degrees F.
- Start by chopping your beets and carrots into a consistent size. You can choose a bigger or smaller size but remember that the time you roast the vegetables will vary based on the size. I go for a medium size.
- Toss the beets and carrots in olive oil, salt and a pepper. Spread the vegetables on a baking tray in an even layer. If you have a large amount of beets and carrots you have use two baking sheets. Roast for 1 hour.
- While the vegetables roast make the tahini sauce and toast your pistachios.
Remove the vegetables from the oven and serve on a platter with fresh parsley, toasted pistachios and a drizzle of tahini sauce.
WHAT SHOULD I PAIR THESE ROASTED BEETS AND CARROTS WITH?
I like to pair these with grilled meats. Pair it with Shish Tawook Chicken, or add it to a Mediterranean Steak Rice Bowl or with this Chicken Shawarma Recipe.
Seafood is also a nice pairing. A few of my favorites are this easy Baked Cod with Lemon Recipe, Black Sea Bass or this Garlic Salmon.
You can also pair these Roasted Beet and Carrots with one of my favorite soups. This Red Lentil Coconut Soup or this Homemade Minestrone works nicely.
Carrot Tahini Soup
This carrot tahini soup is not your basic soup. It is complex. It warms you with tahini, turmeric, and cardamom. The sweet carrot mixes with tangy tamarind. Unfamiliar, but welcoming. And we all need more of that in the world right now.
A tiny bit of tahini added here is the key. I mean, the turmeric, cardamom, and tangy tamarind are nice, too, but carrots and tahini go together really well, and I bet you haven’t thought of putting tahini in soup before. The slightly bitter edge from the sesame paste marries with the vegetal sweetness of the carrot, and the other guys just kick things up a notch. This is probably the most complex soup I’ve made. In a good way.
See the swirl of tahini there?
There’s more beneath the surface here. I’m intrigued.
Adding a little bit of brown rice for texture and chew (this soup wants you to take your time with it), and a handful of bright cilantro (because this soup is clearly inspired by herb-heavy cuisines).
Don’t you just want to try it? Just to see what it’s like? I mean, I love a nice, bright citrusy carrot soup, too. But every now and then I want to taste things that I don’t completely understand. You know what I mean? That sense of what-the-heck-is-going-on-here kind of thing. Like this. Or this. Only I stir the tahini right in, instead of using it as a swirl of topping.
Step 1: Toss Carrots in Spices
Preheat oven to 400ºF.
In a large bowl, combine olive oil, coriander, cumin, salt, and pepper mix to combine. Add carrots and toss until fully-coated. Spread carrots on a large rimmed baking sheet, avoiding any overlap.
Step 2: Roast Carrots
Place carrots in the oven and roast for 33 to 38 minutes, tossing once halfway through, until tender and caramelized.
Step 3: Toast Nuts and Seeds
While carrots roast, add pistachios and sesame seeds to a dry skillet over medium heat. Lightly toast nuts and seeds, tossing often, until aromatic, about 3 to 5 minutes. Transfer to a bowl and season with a pinch of salt.
Step 4: Prepare Garlic-Herb Mixture
In the same bowl you used to toss the carrots, combine remaining olive oil, parsley, capers, and garlic toss to combine.
Use a spatula to transfer roasted carrots from the baking sheet to the bowl with garlic-herb mixture toss to combine.
Step 5: Assemble Roasted Carrots
Spread roasted carrots on a serving platter, and scatter pistachio-sesame mixture overtop.
Roasted Carrots with Mint & Tahini Sauce
I love the simplicity of Roasted Carrots with Tahini Sauce. Carrots are roasted until tender and then topped with a creamy tahini, garlic and lemon sauce and sprinkled with fresh chopped mint and crunchy roasted hazelnuts. These carrots are absolutely bursting with flavour, sweet, nutty, creamy, acidic, and refreshingly minty, they really have it all!
Not only is this dish packed full of flavour, it’s also beautiful! I love how well this dish showcases the vibrant colours of the heirloom carrots, but don’t stress if you can’t find any, regular orange carrots work just as well.
Roasted Carrots with Tahini Sauce is incredibly versatile. It can be served warm or cold and as a salad or side dish. I have made this a few times and chopped the leftovers up into chunks the following day and eaten it on a bed of lettuce with extra tahini sauce as a dressing, it makes for a delicious packed lunch!
Here are a few other roasted veggie recipes that you might enjoy!
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
This was very good. It will stay in my soup repertoire. Didn't use kombu dashi or nanami togarashi, but it was still delish. I'll have to try it with all the 'called for' ingredients next time. Also, only had Trader Joe's Organic Roasted Teriyaki Seaweed Snack so I garnished with strips of that. Also sprinkled with black sesame seeds.
I'm glad you like the soup even with some missing ingredients. And to be honest, I also preferred using seaweed snack for garnish since they are usually more savory compared to plain toasted nori. :)
November 23, 2019 at 03:47 pm
This soup is delicious! Thank you so much for sharing the recipe!
December 29, 2019 at 02:46 pm
This soup looks great!! How much water do I have to add? Thanks a lot.
December 29, 2019 at 02:53 pm
I use 4 cups of kombu dashi stock, which is Japanese vegetable stock. If you don't have vegetable stock, please use 4 cups of water.
January 1, 2020 at 08:25 pm
You are making my mouth water with this recipe! This soup sounds delicious and is a great example of comfort food to enjoy during cold winter months.
January 1, 2020 at 08:39 pm
I love a great soup recipe and the sound of carrots and ginger combined sound so warming and delicious! This recipe looks amazing!
January 1, 2020 at 09:20 pm
This soup looks so inviting. I've had Carrot Ginger Miso Soup for the first time not that long ago in a restaurant in NYC (I think it was the threefold cafe) and loved it but didn't know how to make it. Thank you for sharing, I can't wait to try it.
January 2, 2020 at 03:42 am
What awesome flavors in this soup. I just love anything with miso and this was incredible!
January 2, 2020 at 10:40 am
What a beautiful colour soup. So vibrant.
February 21, 2020 at 04:08 pm
This was delicious! Thank you so much! My husband and I both loved it (I’m veggie and he’s a meat eater), umami for all!
February 16, 2021 at 06:40 pm
I’ve made this several times. It has a few simple ingredients, low prep time, and is so delicious
So delicious! Will definitely be making again. I only had regular vegetable stock this time, but will be keeping an eye out for kombu dashi to make next time.
What you need to make this
Here’s what you need to make this broccolini recipe:
roasting: broccolini, garlic, olive oil
tahini sauce: tahini, honey, lemon, garlic
Broccolini – technically a hybrid of broccoli and Chinese broccoli Gai Lan but easier to just think of it as baby broccoli which is actually the other name broccolini. Longer stem, slightly sweeter and more tender. Anything you make with broccoli, you can make with broccolini – here are all my broccoli recipes
Tahini – made from sesame, it’s creamy and rich with a nutty flavour. Most commonly used in hummus, vegans are a big fan of it because it makes things (especially sauces) creamy without using ingredients like cream that non vegans use. Use HULLED tahini, not unhulled which is more bitter (made from unhulled sesame seeds)
Honey for sweetening, just a little bit. Feel free to switch with maple syrup or any other sweetener of choice and
Almonds is what I use to garnish this, but you can switch it out for pine nuts, pistachios, or any seeds like sunflower seeds, pepitas etc. Just a great way to add interest to this dish.
This is a dish that’s terrific served warm OR at room temperature.
A Day Off // Roasted Carrot and Tahini Soup with Chickpeas
I took today off, not to do anything in particular, but just to have a whole day to myself, to catch up on things, clean, get organized, write, etc. A one day staycation, if you will. I love days like this. It helps that the temperature got up to 50 (50! Spring! I can feel it!) and that after a full week of sneezing I’m finally feeling better.
I wanted to ask – how were everyone’s Valentine’s Days? Mine was just right. Trevor brought me flowers (yellow, my favorite) and chocolate and 9 little airplane bottles of booze with 9 accompanying packets of hot chocolate – boy knows how I like to drink. We had planned on going ice skating, but I got home from work too late. Instead, we meandered downtown just to see if we could find space at a bar for a few drinks. We ended up at Saloon, a very hipster-esque underground bar/restaurant. They were having a singles Swing Dance night, and it was fun to drink our fancy cocktails and nibble on sliders and watch people. It was even more fun to be with my favorite person and just talk and laugh. I feel so lucky to have that.
Sorry, enough schmaltz, back to my staycation. No day at home is complete for me without a little bit (or a lot) of cooking, and today was no different. I made another batch of these grapefruit and ginger thumbprint cookies (note to self, always make extra dough so you can whip up a batch of these in 10 minutes!), I worked on a spring salad feature for an online magazine (which you’ll have to wait to hear more about), I’m in the process of testing out Lindsay of Love and Olive Oil‘s new book, Breakfast for Dinner, and I made this roasted carrot and tahini soup, the perfect healthy and tasty treat for an afternoon lunch at home. I’ve tried a lot of different carrot soups over the past years, and never found one that I liked, until I realized that the trick was in roasting the carrots first. Now, I use this technique with most vegetable puree-type soups that I make. This particular soup was inspired by Smitten Kitchen – I used slightly different amounts and spices, I roasted the carrots instead of boiling them, and I went for a yogurt-tahini sauce instead of a thinner tahini-lemon sauce, but the gist of the two recipes is basically the same. The flavors are lovely and bright, the puree smooth and the crunchy spiced chickpeas addictive. I might just have another bowl for dinner.
A Spiced Carrot Soup You'll Actually Crave
I've sung pureed soup's praises before, and I'll sing them again: few foods are more satisfying, nourishing, and leftovers-friendly while still allowing room for experimentation and intrigue. This Middle Eastern spiced carrot soup is no exception. Creamy without using cream and garnished with all matter of excellent nibbles, it's the sort of soup that is worthy of a light meal in and of itself.
A quick word on the garnishes: I know what you're thinking — four components for one soup . . . isn't that a hair excessive? In short, no. Spiced chickpeas, a tahini-lemon dollop, dukkah, and parsley make the soup the lovely dish it is by providing loads of textural and flavor contrast, while adding minimal time and effort to the recipe.