Recipe-170-Creamy Roasted Carrot Soup with Crispy Pumpkin Seed Croutons

Recipe-170-Creamy Roasted Carrot Soup with Crispy Pumpkin Seed Croutons

Recipe-170-Creamy Roasted Carrot Soup with Crispy Pumpkin Seed Croutons

Tony & Effi Kasandrinos

Servings

4

Prep Time

5 minutes

Cook Time

90 minutes

Welcome to one of the best soup recipes in town! If you're looking for an easy and comforting dinner, your search has come to an end. This Creamy Roasted Carrot Soup with Crispy Pumpkin Seed Croutons simply cannot be beat! It's so creamy and flavorful, packed with amazing seasonal flavors that will have your taste buds singing. Plus, with a few simple ingredients and minimal effort it comes together in no time at all for the ultimate weeknight meal solution. So grab those carrots from the fridge and let's get cooking – this soup is sure to become a winter favorite!

Ingredients

  • 1 1/2 lbs carrots, sliced lengthwise
  • 1 onion, red chopped
  • 4 cups veggie broth 
  • 1/4 cup tahini
  • 1 lemon, juice

  • 1/4 cup olive oil

  • 1 teaspoon ginger, grated
  • 1/2 tsp chili powder 
  • 1/4 tsp cumin
  • 1/4 tsp cayenne pepper

  • 1 tsp salt

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Directions

  1. Preheat the oven to 425°F. Place the carrots and onions on a large baking span and drizzle with the olive oil. Roast for 50 minutes.

  2. In a mixing bowl, coat the sunflower seeds with the olive oil and salt. Pop in the oven with the carrots and onions and roast for 2-3 more minutes. Remove from the oven.

  3. Process the carrots and onions in a blender or food processor with the broth until smooth.

  4. Add the tahini, lemon juice, ginger, cumin, cayenne pepper and salt and pulse again. Season to taste.

  5. Serve the soup hot, topped with the crispy sunflower seeds and optionally garnish with cream (we used plant based cream) and fresh mint leaves.
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