Roast Garlic and Carrot Soup with Tahini

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Sometimes life can get a little hectic. We fill up our days with lots of activities and errands, fun things and quite a lot of not so fun things.  We cook, we clean, we work, we shop, we fix, we organise, we collect, we travel, we socialise. We’re trained to be as productive as possible and you know what? It’s tiring! It’s tiring being a Grown Up – especially when you have to neglect yourself. (It also means you’re more likely to get sick, the more run-down you are – something we know all too well lately 😦 ) So when we need a break, we schedule it in and make sure we’re getting lots of nutrition.

Which this soup is perfect for! It has two main components – carrots and roast garlic, which provide a wonderful dose of vitamins and served hot, is incredibly soothing, particularly if you are feeling the beginnings of a cold coming on. We’ve also added a splash of tahini – a wonderfully nutty paste made from sesame seeds which is high in minerals and fatty acids, and add a bit of oomph! Add a few of these Za’atar Croutons and you’re all set. You’re welcome 🙂

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Makes about 4-6 servings

1/2 head of garlic
olive oil
1 onion, diced
6 medium carrots, topped and tailed and chopped into small chunks
4 small potatoes, cubed
a cube of vegetable stock (optional)
600 ml water
salt and pepper
paprika
2 tbsp tahini
1/4 cup whole milk

  1. Peel the head of garlic and separate into cloves. Drizzle with olive oil and roast in an oven set to 180C (fan assisted) for 10 minutes.
  2. Add 1 tbsp of olive oil to a hot pan and then cook the onion until golden.
  3. Add the carrots and potatoes. Saute for 5 minutes.
  4. Add the water and stock to the pan and bring to the boil. Once boiled, bring to a simmer and cook for 20 minutes or until the carrots and potatoes are soft.
  5. Season with salt, pepper and paprika.
  6. With a hand held food processor (or blender), pulverise (ha!) the mixture until you achieve a lump-free soup.
  7. Add the milk and tahini and stir.
  8. Serve immediately or store in the fridge for some easy, cook-ahead work lunches.

So what do you think? Feel free to share your questions and comments below! We’d love to hear what you have to say.

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