Happy first Monday of 2015! If that doesn’t sound so cheery, happy first FFF recipe of the year instead. Can we raise our spoons to that? This one is one of my favorites, so whether your with me or not, my soup-destined silverware will be flying high.
Please don’t leave me hanging.
This recipe’s actually a simpler rendition of one of my top picks from 2014. A hint of sweetness from the carrots, a touch of not-too-overbearing smokiness from paprika, and a toasty spiciness from the cumin, this velvety soup hits all the right areas. And the tahini on top really seals the deal.
Spicy carrot soup + tahini = heavenly combination. Perhaps the top “omg I need to get healthy” combination of the New Year.
Its tagline? Making resolutions easy, since 2015. Put this Creamy Carrot Soup on your January recipe list, and you’ll soon realize there’s truth in that statement. My recommendation? Pair it with a slice of crusty whole wheat sourdough, and you’re all set. Cheers.
- -1 lb. carrots, chopped on a diagonal into 1/2-inch slices
- -3 stalks of celery, chopped on a diagonal
- -3 1/2 Tbsp. extra virgin olive oil, divided
- -1 small onion, chopped
- -3 cloves garlic, minced
- -1/2 tsp. ground coriander
- -1/4 tsp. red pepper flakes
- -1 quart veggie broth
- -1/2 tsp. ground cumin
- -1/2 tsp. smoked paprika
- -1/2 cup sesame tahini
- -1/3 red cabbage, chopped
- -2 scallions, sliced
- -Salt and pepper, to taste
- Preheat oven to 425F. Line large baking sheet with aluminum foil, and toss carrots and celery with 1 1/2 Tbsp. of the olive oil, or until coated. Sprinkle with salt. Roast for 25-30 minutes, stirring around the 15 minute mark.
- Heat 1 Tbsp. of olive oil in a large pot over medium-high heat. Add onion, and saute for 3 minutes, or until beginning to soften. Add the minced garlic, coriander, cumin, smoked paprika, and red pepper flakes and saute for 2 minutes longer, until the onions begin to caramelize.
- Add the roasted carrots and celery, along with the veggie broth. Bring to a low boil, then reduce heat to a simmer and cook for 10 minutes.
- Place soup in a blender and puree until smooth. Adjust salt, if needed.
- Spoon the soup into bowls. Swirl in a spoonful of tahini. Top with cabbage and scallions, and serve.