Carrot Ginger Soup

Yesterday I had lunch at a local restaurant, a gem called Bistro Merlot. They served a Carrot Ginger Soup, their Soup of the Moment, that everyone in our party drooled over.  I had to attempt duplicating it at home.

Ingredients:

2 cups unpeeled carrot, cubed
1 medium sweet potato, peeled and cubed
1 tbsp tahini paste
1 tbsp olive oil
1 medium onion, diced
1 medium unpeeled apple, cubed
2 tbsps fresh ginger, finely chopped
4 cups (1 L) vegetable broth
1 tsp turmeric
pinch of cayenne
Salt, taste and add if needed based on the content in the broth
1 garlic clove, minced
Honey (optional depending on the level of sweetness you are looking for)

Place cubed carrots and sweet potato on a lined baking sheet and roast at 400 F for 25-30 minutes.

Meanwhile in a large pot heat tahini and olive oil and toss in the diced onion. Cook until soft and only slightly golden.  Add the apple and ginger to the pot along with the roasted carrots and sweet potato cubes. Pour in the broth and add the turmeric and cayenne.

Bring to a boil then simmer 25-30 minutes. Remove from heat and add the minced garlic. Blend until smooth.

Add salt only if needed, your broth might be salty enough already.

Taste and add 1 - 1  1/2 tsps honey for added sweetness. This again depends on the sweetness of the apple.

Not exactly like Bistro Merlot's but very similar. I'd say "drool-worthy"!