It is finally comfort food season… all the warm soups are essential! 

Try this yummy Roasted Carrot White Bean & Tahini Soup!

Ingredients

18 Carrot (medium, peeled and roughly chopped)
2 tbsps Extra Virgin Olive Oil (divided)
1 Yellow Onion (medium, diced)
3 stalks Celery (chopped)
4 Garlic (cloves, minced)
4 cups Vegetable Broth
2 cups White Navy Beans (cooked, drained and
rinsed)
1 tsp Turmeric
1/4 cup Tahini
1/2 Lemon (juiced)
Sea Salt & Black Pepper (to taste)

Directions

Preheat your oven to 375°F (191°C) and line a baking sheet with parchment paper.

In a large bowl, toss the chopped carrots with half of the olive oil. Spread them over the
baking sheet and roast for 40 minutes, tossing halfway through cooking.

In a large pot, heat the rest of the olive oil. Add the onion and celery, cook for 7-10
minutes or until softened. Then add the garlic and cook for 2 to 3 more minutes.

Add the roasted carrots, vegetable broth, white beans, turmeric, and tahini into the pot.
Use an immersion blender to pure until completely smooth. Add lemon juice and salt
and pepper to taste.

Divide between bowls and enjov!