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vegan carrot tahini soup veggiekins

Vegan Carrot Tahini Soup (gluten-free, oil free, paleo)

  • Author: Remy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 3-4 servings 1x
  • Category: main dishes, soups
  • Method: boiling, blending


A delicious and vibrant vegan carrot tahini soup packed made with no added oils, and no dairy. Vegan, gluten-free, oil free, nut free, paleo and refined sugar free.



  • 1/2 yellow onion
  • 2 cloves garlic, sliced (optionally, roasted)
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/8 tsp turmeric
  • 1/8 tsp cinnamon
  • 1/8 tsp ginger
  • 3 cups carrots, chopped
  • juice of 1/2 a lemon
  • 3 tbsp tahini
  • 34 cups veggie broth
  • salt and pepper to taste


  1. In a large pot over medium high heat, sauté onion with a teaspoon of neutral oil or a splash of veggie broth until translucent and fragrant. Add garlic and spices and sauté for another minute or so until fragrant.
  2. Next add carrots to the pot, and sauté for another 2-3 minutes. Add tahini and lemon juice, toss to coat and then add veggie broth. Bring to a boil and cook until carrots are fork tender.
  3. Transfer contents into a high speed blender and blend until completely smooth, adding additional veggie broth if you’d like to adjust the texture to thin out. Add salt and pepper to taste and garnish with toppings of choice.

Keywords: soup, tahini, healthy fat, paleo, oil free, whole food plant based, blender recipes, carrot, winter, gluten free, nut free