Roasted Carrot, Za'atar & White Bean Soup

• Vegan
• Gluten free

• Produce

  • 1 lb Carrots, whole or roughly chopped
  • 2 cloves Garlic
  • 2 1/2 cups White beans, cooked
  • 1 tbsp Za'atar

• Canned Goods

  • 3 tbsp Tomato paste
  • 1/2 Vegetable stock cube, no salt added

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Black pepper, ground
  • 2 tsp Sea salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Liquids

  • 5 cups Water

Found on yummybeet.com

Description

Ingredients

• 1 pound carrots, whole or roughly chopped
• 2 cloves garlic, whole, peel intact
• 1 tablespoon extra-virgin olive oil, plus more to garnish
• 1 tablespoon zaatar, plus more to garnish
• 2.5 cups cooked white beans
• 3 tablespoons tomato paste
• 1 tablespoon lemon juice, plus more for serving
• 2 teaspoons sea salt
• Ground black pepper, to taste
• 1 teaspoon turmeric
• ½ (no salt added) vegetable stock cube
• 5 cups water, more to thin, if necessary

Directions

• Preheat oven to 400ºF. On a large rimmed baking sheet, toss carrots and garlic with oil and zaatar. Roast for 40 minutes, or until tender.
• Remove skin from garlic and add to a blender along with roasted carrots and remaining ingredients (this may need to be done in 2 batches depending on blender size). Blend on high until smooth, thinning with water (up to 1 cup), if desired. Transfer to a large pot and heat over medium, stirring often. Ladle into bowls or mugs and garnish with a thread of olive oil and sprinkle of zaatar. Serve immediately, with lemon for seasoning.