Five Spice Sesame Carrot Soup

When I found myself bored on a cold and rainy Sunday in April, I knew I had to finally do something with the bag of rainbow carrots I prematurely bought at the market thinking Spring was actually here. My mind immediately went to carrot soup, because, really, how else can you use up a whole bag of carrots? I knew that the warming flavors and aromas of Chinese five spice powder* would pair nicely with the sweetness of the carrots and figured tahini would add some nuttiness and body to the soup. The soup turned out perfect for a no-longer-winter but not-quite-spring meal. 

Ingredients (4-6 servings):

Carrots (6-8 Lg), white onion (1 Lg), fresh ginger (1 Tb (about thumb sized knob)), garlic (2 cloves), tomato paste (2 Tb), low sodium vegetable broth (6 cups, plus more as needed), Chinese five spice powder (1-2 ts depending on potency and taste preference), crushed red pepper (to taste),  tahini paste (2 Tb), apple cider vinegar (1 Tb), maple syrup (1 Tb), olive oil (as needed), salt (to taste), black sesame seeds (optional).

Preparation (40 minutes):

• Roughly chop the carrots and onion.
• Peel and mince the garlic and ginger root.
• Heat olive oil over medium heat in a large soup pot.
• Add the carrots and onions to olive oil and cook until the onions turn translucent and begin to sweat (about three minutes but timing will depend on the size of your knife cuts and amount of oil you used).
• Add minced ginger, minced garlic, vegetable broth, tomato paste, Chinese five spice powder, crushed red pepper and salt.
• Turn heat to high and bring the soup to a boil.
•  Once the soup starts to boil, reduce heat to low, cover the pot and allow the soup to simmer until the carrots are cooked through. You should be able to easily stick a fork through the carrot pieces. 
• Take the soup off the heat. 
• Using an immersion blender, blend the soup to the desired consistency, adding additional broth or water as needed. You can also transfer the soup to a standing blender if you do not have an immersion blender. 
• Once blended, return the pot to medium heat, stir in the tahini, apple cider vinegar and maple syrup until well incorporated.
• Cook the soup uncovered for a few more minutes to allow the flavors to fully fuse.
• Adjust salt or other spices, as needed.
• Garnish with black sesame seeds (optional). 

Notes:

I used a mix of white and orange carrots but any whole orange carrots would work (no baby carrots). 

The flower in the picture is made from purple and white carrot peels. I have no idea how it stayed intact.    

*Chinese five spice powder is a spice blend used in China and throughout Asia. Star anise, cinnamon, clove, pepper and ginger are typically included, although this varies throughout China and other parts of Asia.   The brand I used for this recipe is made from cinnamon, star anise, fennel, ginger, cloves, white pepper and licorice root. I think any variation would work.