A slightly spicy blend of ginger, garlic, cumin, coriander and allspice to accompany a creamed soup combination of roasted carrots, sweet potato, onions and citrus and topped with a tahini drizzle & roasted seeds, warming your bodies & souls in this chilly weather !

It’s a very Mediterranean version of a creamy and blended carrot soup, using mostly orange or purplish ingredients and a spice blend reminiscent of a couscous dish and also hummus dip.

The sweetness of the roasted vegetables is balanced and complemented by the acidity of the citrus juices and the added spices and ginger-garlic blend and finally topped with the creamy, oily, nutty and slightly bitter sesame drizzle.

Dress warmly & eat well my friends … :)

spiced carrot & sweet potato soup with tahini drizzle & seeds

27.01.2024

6 servings x 450 grams each

ingredients

vegetables for roasting :

1 kg carrots (with green leaves if possible, for the broth)
650 grams sweet potato
175 grams onions (a mix of red onion and shallots)
20 grams (3 large cloves) garlic
30 grams (5 cm piece) ginger
55 grams (¼ cup) olive oil
15 grams (1 tbsp) fine sea salt

broth :

1,5 liters (6 cups) water (or light vegetable broth)
200 grams extra vegetable cuttings (carrot greens, peels, etc.)
15 grams (1 tbsp) fine sea alt
2 grams (½ tsp) whole peppercorns, slightly crushed
2 grams (½ tsp) whole cumin seeds, slightly crushed
2 grams (½ tsp) whole coriander seeds, slightly crushed
2 grams (½ tsp) whole allspice peppercorns, slightly crushed

assembly :

1,25 liters (5 cups) broth, after straining
1,25 kg roasted vegetables (and roasting juices)
60 ml (4 tbsp cup) orange juice
30 ml (2 tbsp) lemon juice
1 gram (¼ tsp) ground cumin
1 gram (¼ tsp) ground coriander
1 gram (¼ tsp) ground allspice

garnish :

75 grams (6) baby carrots, roasted and sliced in half lengthwise
120 grams (6 x 1 tbsp) sesame tahini
20 grams (6 x 1 tsp) mixed roasted seeds (sesame, pumpkin, sunflower, flax, etc.)
3 grams (6 x ¼ tsp) chopped fresh parsley

instructions

wash, peel and thickly slice the carrots, sweet potato, onions, garlic and ginger, (save all the extras for the broth) and toss the sliced vegetables with the olive oil and salt and roast for 40-45 minutes in a large dish covered with baking paper (add the baby carrots for the garnish 20 minutes before the end of the roasting time) then remove from the oven and let cool down and reserve the vegetables separately (those for the soup and those for the garnish) and the roasting juices
prepare the broth using water or vegetable broth, add all the vegetable extras, spices and salt and boil for 45 minutes (as the vegetables are roasting), then let cool down, strain well and reserve (reduce the salt if your broth is already salted)
combine the strained broth, roasted vegetables, citrus juices and extra salt and ground spices and bring everything to a quick boil, then cover with a lid and reduce to low heat and gentle simmer for 15 minutes
let the soup cool down a little and then blend with an immersion blender until smoother
when ready, prepare the bowls of warm soup, drizzle some tahini on top, then the sliced baby carrots and then the seeds and chopped parsley, accompanied by toasted country bread.

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spiced carrot & sweet potato soup with tahini drizzle & seeds

6 servings x 450 grams each

ingredients

instructions

spiced carrot & sweet potato soup with tahini drizzle & seeds

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