Preheat the oven to 425°F. Place the carrots and onions on a large baking span and drizzle with the olive oil. Roast for 50 minutes.
- Process the carrots and onions in a blender or food processor with the broth until smooth.
Add the tahini, lemon juice, ginger, cumin, cayenne pepper and salt and pulse again. Season to taste.
- Serve the soup hot, topped with the crispy sunflower seeds and optionally garnish with cream (we used plant based cream) and fresh mint leaves.
Products used in this Recipe: