Completely dairy-free, deliciously creamy, and packed with oven-roasted goodness. This blended soup makes a belly-warming appetizer or side for winter lunches and dinners. Turn a bowl of soup into a full meal by adding a sandwich or wrap or enjoy as a snack-sized cup of soup. Serve as an appetizer at your next get together or holiday dinner or in place of classic tomato soup with a side of gooey grilled cheese sandwiches! The ultimate comfort food.
6 cups carrots, coarsely chopped and peeled 2 tablespoons Kikkoman® Sesame Oil 1 teaspoon garlic, chopped 3 cups vegetable stock (add more for a thinner soup) 1 teaspoon ginger, minced ½ cup full fat canned unsweetened coconut milk ½ teaspoon sea salt ¼ teaspoon black pepper 2 tablespoons tahini paste
For za’atar peanuts 1 cup raw unsalted peanuts 1 teaspoon olive oil 1 teaspoon za’atar seasoning
For garnish Za’atar peanuts 1 lime, sliced into wedges ½ cup cilantro, chopped
To make za’atar roasted peanuts: heat oven to 325ºF and line a medium-sized baking sheet with parchment paper. Stir together peanuts and olive oil in a small mixing bowl. Add za’atar seasoning and stir to coat peanuts. Pour onto baking sheet and bake for 10 minutes. Stir and bake 10 minutes longer. Cool peanuts at room temperature for 20 minutes.
Bring oven to 400ºF and line a large baking sheet with parchment paper. Combine carrots, sesame oil and garlic in a large mixing bowl. Use hands to coat. Pour onto baking sheet and bake for 35 minutes.
Transfer roasted carrots to a blender and add vegetable stock, ginger, coconut milk, salt and pepper. Blend soup until smooth. For a thinner soup, add an additional ½-1 cup of vegetable stock.
Transfer soup to a 4-quart pot. Heat soup on stovetop over medium heat until it reaches a low boil, about 8 minutes. Stir in tahini. Serve hot garnished with peanuts, lime wedges and cilantro.