Ingredients:
3 tablespoons Arbequina Extra Virgin Olive Oil
1/2 cup yellow onion, peeled and diced
1/2 cup red bell pepper, diced
4 garlic cloves, peeled and minced
1 tablespoon fresh ginger, peeled and minced
1lb carrots, peeled and sliced
2 teaspoons Turkish Seasoning
2 tablespoons Pomegranate Vinegar
3 cups vegetable or chicken broth
1 cup light coconut milk
1/4 cup tahini
1 teaspoon Fleur de Sel
Toasted naan bread for dipping and sopping
Garnish:
Fresh cilantro, chopped
Pomegranate arils
Black and white sesame seeds
Instructions:
Heat olive oil in a large pot over medium-high heat. Once the oil is hot, add onion, bell peppers, garlic, ginger, carrots, and sauté for 5 minutes or until the veggies are tender-crisp. Add the Turkish seasoning, stir to combine with the veggies, and continue to sauté for 1 minute more.
Deglaze the pan with vinegar and stir to combine. Add broth, coconut milk, and tahini, stir to combine and bring to a simmer. Once simmering, reduce heat to medium-low, and cook, occasionally stirring, for 20 minutes or until the carrots are soft. Scoop the mixture into a blender, working in batches if necessary, and puree until smooth. Return the soup to the pot, warm it, and season with salt. Serve soup with toasted naan bread on the side and garnish (optional) with cilantro, pomegranate arils, and sesame seeds.
