Roasted Carrots and Tahini Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400°F. Toss the roughly chopped carrots in grapeseed oil and place them on a baking sheet. Roast the carrots for about 20 minutes, until they are soft and slightly browned.

Step 2

For the Topping, heat a spoon of butter and toss the panko with almonds, stirring every 10-20 seconds until it's golden brown. Finish with a generous spoon of chilli crisp oil (I like momofuku) and toss to combine.

Step 3

While the carrots are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and ginger and cook for 3-5 minutes, until it starts to brown a little.

Step 4

When the carrots are done roasting, add them to the pot along with the garlic, turmeric, coriander.

Step 5

Transfer the aromatics to a high voltage blender, along with the carrots and rinsed butter beans and just enough chicken broth to emulsify all the ingredients.

Step 6

Transfer everything back to the pot and add salt and pepper to taste. Blend the tahini with 1/2 cup of chicken broth, the lemon zest and juices. Add it to the soup.

Step 7

Heat up the soup, and serve in bowls.