Roasted Carrot White Bean & Tahini Soup

Name: Roasted Carrot White Bean & Tahini Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
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)

Shannon Garrett

November 17, 2018

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 Pin 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: 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.

[click_to_tweet tweet="Looking for a hardy soup to serve as an #EasyAppetizer? Try Roasted Carrot White Bean & Tahini Soup & serve in small demitasse cups." quote="Tahini is a paste made from ground sesame seeds. It's also a key ingredient in hummus and provides good amounts of protein & minerals." theme="style3"]

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%