Vegan Sesame Carrot Soup

Yield

4 servings

Time

• Prep: 15 minutes

• Cooking: 30 minutes

• Total: 45 minutes

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Ingredients

Soup Base

• 500 g carrots (about 5–6 medium), peeled and sliced

• 1 tbsp sesame oil

• 1 tbsp olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 750 ml vegetable broth

• 1/2 tsp salt (adjust to taste)

• 1/4 tsp black pepper

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Sesame Flavor

• 2 tbsp tahini (sesame paste)

• 1 tbsp soy sauce or tamari

• 1 tsp maple syrup or sugar (optional for balance)

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Optional Garnishes

• 1 tbsp toasted sesame seeds

• 1 tbsp chopped cilantro or green onions

• drizzle of sesame oil

• chili flakes or chili oil

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Instructions

1. Prepare the Aromatics

1. Heat sesame oil and olive oil in a large pot over medium heat.

2. Add chopped onion and cook 4–5 minutes until soft and translucent.

3. Add garlic and ginger. Cook 1 minute until fragrant.

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2. Cook the Carrots

1. Add sliced carrots to the pot.

2. Stir for 2–3 minutes so they absorb the aromatics.

3. Pour in vegetable broth.

4. Bring to a gentle boil.

Reduce heat and simmer 20 minutes until carrots are very tender.

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3. Blend the Soup

1. Remove from heat.

2. Use an immersion blender or countertop blender.

3. Blend until completely smooth and creamy.

If too thick, add a little warm broth or water.

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4. Add Sesame Flavor

Return soup to low heat and stir in:

• tahini

• soy sauce

• maple syrup (optional)

Cook 2–3 minutes, stirring until fully incorporated.

Taste and adjust salt if needed.

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5. Serve

Ladle soup into bowls and garnish with:

• toasted sesame seeds

• chopped herbs

• drizzle of sesame oil

• chili flakes

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Texture Tips

For extra creamy soup

• add 1/4 cup coconut milk while blending

For lighter soup

• add extra vegetable broth

For chunky texture

• reserve some cooked carrots before blending and add them back.

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Flavor Variations

Spicy Sesame Carrot Soup

Add:

• 1/2 tsp chili paste or chili oil

Roasted Carrot Version (more depth)

Instead of simmering carrots:

1. Roast carrots at 200°C (400°F) for 25 minutes with olive oil.

2. Add roasted carrots to the soup pot with broth and blend.

Miso Sesame Version

Add 1 tsp white miso paste for deeper umami flavor.