This easy carrot soup is made from kitchen staples, so it’s a great choice when you don’t have much in the kitchen but want to eat something homemade and healthy.
Serves 4 to 6
Ingredients
2 tbsp (30 mL) coconut oil
1-inch (2.5 cm) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
1 lb (450 g) carrots, peeled and chopped
4 cups (1 L) vegetable broth
Salt and pepper
Drizzle
1⁄4 cup (60 mL) tahini
Juice of 1⁄2 lemon
1 clove garlic, minced
2 tbsp (30 mL) water
Instructions
Melt coconut oil in a large saucepan over medium-high heat. Add ginger and garlic; sauté for 1 minute.
Add carrots and continue to sauté for 4 to 5 minutes or until slightly softened. Add vegetable broth.
Increase heat to bring the soup to a boil. Once it is boiling, lower the heat and simmer until the vegetables are tender, 20 to 25 minutes.
Purée the soup with an immersion blender or in a regular blender. Season with salt and pepper.
For the drizzle, combine all ingredients in a small bowl and whisk to blend. Season with salt and pepper.
Reheat soup if needed. Pour soup into bowls and drizzle with tahini dressing.
