Ingredients:
3 Tbsp. Mild EVOO
1/2 c. yellow onion, peeled and diced
1/2 c. red bell pepper, diced
4 cloves garlic, peeled and minced
1 Tbsp. fresh ginger, peeled and minced
1 lb. carrots, peeled and sliced
2 tsp. Spice Works Lemon Chili (or favourite spice blend of chilis, or even curry)
2 Tbsp. Pomegranate Balsamic
3 c. chicken or vegetable broth
1 c. light coconut milk (or heavy whipping cream)
1 tsp salt
2 Tbsp. tahini or Toasted Sesame Oil or Butter Olive Oil
flatbread for dipping
Garnish:
fresh cilantro
pomegranate arils or golden raisins
black and white sesame seeds
Heat olive oil in a large pot over med-high heat. Once the oil is hot, add onion, bell peppers, garlic, ginger, carrots and saute for 5 min. or until veggies are tender crisp.
Add the chili seasoning and stir, continue to saute for 1 more minute. Deglaze the pan with balsamic and stir to combine. Add broth, coconut milk and tahini, stir and bring to a simmer. Once simmering, reduce the heat to med-low and cook, stirring occasionally 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. Garnish with arils, cilantro and sesame seeds.
