Spring is here. I’m so excited for the warmer weather, sunshine, and vibrant colors. Even in my food, I want more color. Fast food is also key, because we want to soak up the sun while we can, right?
This carrot soup fits all the criteria. Beautiful, bright orange. Full of fresh flavor. Easily on the table in 30 minutes. Even the kids loved it. Wins all around! Enjoy!
Carrot Tahini Soup (Serves 4)
1 tablespoon canola oil
1 large onion, chopped
½ teaspoon salt
½ teaspoon smoked paprika
3 cloves garlic, chopped
1 lb carrots, chopped
3 cups low sodium chicken or vegetable broth
3 tbsp tahini
¼ cup chopped parsley
1 tsp fresh thyme
¼ cup unsalted cashews or peanuts, chopped
¼ cup plain greek yogurt
1. Heat oil in large saucepan over medium-high heat. Saute onion for 5 minutes. Add salt, paprika, garlic, and carrots. Cook for 1 minute.
2. Add broth. Bring to a boil. Reduce heat, cover, and simmer for about 20 minutes, or until carrots are tender enough to blend. (Pressure cooker option: Cover, seal, bring to high pressure. Cook on high pressure for 7 minutes. Quick release pressure.)
3. Combine carrot mixture and tahini in a blender (or add tahini to pot off heat and use immersion blender). Beldn until smooth. Serve with a sprinkle of herbs, nuts, and 1 tablespoon yogurt on each bowl.
Nutritional Information (Amount per serving):
Protein: 9 g
Fat: 14 g
Saturated fat: 2 g
Cholesterol: 1 mg
Carbohydrates: 22 g
Fiber: 5 g
Sodium: 810 mg
Source: adapted from Cooking Light