Roasted Carrot White Bean & Tahini Soup

Roasted Carrot White Bean & Tahini Soup

Soup served in espresso or demitasse cups as an appetizer is a nice touch especially for Thanksgiving and other gatherings during the fall and winter months.  Roasted Carrot White Bean & Tahini Soup topped with raw pumpkin seeds for a little crunch is simply flavored and won’t conflict with the main meal.

Guests always feel special when I serve appetizer soup in the demitasse cups I’ve collected over the years.

Appetizer soups are a warm and welcoming hors-d’oeuvre that’s just as nutritious as it is delicious.

Roasted Carrot White Bean & Tahini Soup

5 from 1 vote
Print Rate
Course: #Holiday, Appetizer, Dinner, easyappetizers, EasySideDishRecipes, Lunch, Soup
Cuisine: American
Keyword: #carrots, #glutenfree, tahini, white beans
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 423kcal

Ingredients

  • 18 Carrots peeled & roughly chopped
  • 2 tbsp Olive oil extra virgin
  • 1 Yellow Onion medium, diced
  • 3 stalks Celery chopped
  • 4 cloves Garlic minced
  • 4 cups Vegetable Broth organic, low-sodium
  • 2 cups White Navy Beans cooked, drained & rinsed
  • 1 tsp Turmeric organic
  • 1/4 cup Tahini
  • 1/2 Lemon juiced
  • Sea Salt & Pepper to taste

Instructions

  • Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  • In a large bowl, toss the chopped carrots with half of the olive oil.  Spread the carrots over the baking sheet and roast for 40 minutes, tossing halfway through cooking.
  • In a large pot, heat the remainder of the olive oil.  Add the onion and celery and cook for 7-10 minutes or until softened.  Add garlic and cook 2 to 3 minutes longer.
  • Add the roasted carrots, vegetable broth, white beans, turmeric and tahini to the pot.  Use an immersion blender to puree until completely smooth.  Add lemon juice, salt, and pepper to taste.
  • Keep warm on the stove and if serving as an appetizer, divide between demitasse cups and garnish with raw pumpkin seeds.

Notes

Additional Notes/Suggestions:
No Immersion Blender:  Use a regular high-speed blender instead, ensuring there is a place in the lid for the steam to escape.
Carrot Tip:  If using different sized carrots, aim for about 0.5 lb of carrots per serving.
No Carrots:  Use sweet potato instead.
Leftovers:  Refrigerate in an airtight container up to 4 days or freeze up to 6 months.
Additional Toppings:  Greek-style gluten-free plain yogurt, sesame seeds, hemp seeds, flax seeds, roasted vegetables, cinnamon or extra turmeric.

Tahini is a paste made from ground sesame seeds. It's also a key ingredient in hummus and provides good amounts of protein & minerals.Click To Tweet
Tried this recipe?Mention @HolisticThyroidCare or tag #HolisticThyroidCare!

 

Nutrition Facts
Roasted Carrot White Bean & Tahini Soup
Amount Per Serving (1 g)
Calories 423 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 886mg 37%
Potassium 1447mg 41%
Total Carbohydrates 61g 20%
Dietary Fiber 20g 80%
Sugars 17g
Protein 14g 28%
Vitamin A 931%
Vitamin C 28%
Calcium 23%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.


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Crispy Brussels Sprouts with Spicy Dip

Butternut Squash Hummus

 

 

Soup served in espresso or demitasse cups as an appetizer is a nice touch especially for Thanksgiving and other gatherings during the fall and winter months.  Roasted Carrot White Bean & Tahini Soup topped with raw pumpkin seeds for a little crunch is simply flavored and won't conflict with the main meal.