Sweet Potato Tahini Soup
Servings: 4
Calories: 331kcal
Equipment
- immersion blender
Ingredients
- 2 onion diced
- 4 carrots diced
- 4 sweet potatoes medium sized, chopped
- 2 tsp garlic powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- pinch crushed red pepper flakes OPTIONAL
- 6 cups low-sodium vegetable broth
- 4 tbsp tahini
- 2 limes juice of
- 1/4 cup roasted pumpkin seeds
Instructions
- In a soup pot or a dutch oven, saute the onion and carrots for 5 minutes until soft. Add cumin, coriander, turmeric, garlic powder and red pepper flakes, salt to taste, and saute for another 2-3 minutes. Mix in the sweet potato.
- Add the vegetable broth and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes or until the sweet potato is tender.
- Add the tahini and lime juice and blend until smooth with an immersion blender. If needed, add more vegetable broth to thin if too thick. Check the taste and adjust as needed.
- When serving, sprinkle with roasted pumpkin seeds in each bowl.
Nutrition
Calories: 331kcal | Carbohydrates: 52g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Sodium: 1554mg | Potassium: 936mg | Fiber: 9g | Sugar: 14g | Vitamin A: 29414IU | Vitamin C: 21mg | Calcium: 124mg | Iron: 4mg
Tried this recipe?Mention @Vegetastefull or tag #vegetastefull!