Carrot Soup With Tahini and Croutons

A delicious winter warmer.


Serves 6


Oven 200c


  • 1kg carrots, chopped


  • 4tbsp olive oil


  • 5 shallots, sliced


  • 4 garlic cloves, chopped


  • 250g potatoes, chopped


  • 2tsp turmeric


  • 1litre veg stock


  • 3 slices whole wheat bread


  • 1 lemon, juiced and zested


  • 6tbsp tahini


  1. Place the carrots on a baking sheet, drizzle in 1tbsp oil and roast for 20minutes.
  2. Heat half the remaining oil in a large pot and cook the shallots, garlic, potatoes, turmeric and carrots.
  3. Pour in the stock, bring to a simmer then place on a lid and cook for 20minutes.
  4. Once ready, add the lemon zest and juice and tahini. Blitz until smooth. Meanwhile, toast the bread and cut into small cubes. Serve the soup with toasted croutons on top.

Comments are closed.