20 Minute Carrot Soup

INGREDIENTS

• 2 lbs carrots, scrubbed, trimmed and cut into chunks

• 1/4 cup light brown sugar

• 6 tablespoons unsalted butter

• 6 cups water

• 1 tablespoon kosher salt, plus more to taste

• 1/4 cup raw sesame seeds

• plain, whole milk yogurt OR vegan sour cream, for serving

• cilantro sprigs, for garnish (optional)

INSTRUCTIONS

1. Add the carrots, brown sugar, salt, butter and water to a medium pot over medium-high heat.

2. Cover and bring up to a boil, then reduce to a simmer and cook until the carrots are completely tender, about 10-15 minutes.

3. Use an immersion blender to puree until very smooth. Alternatively, you can puree in a regular blender in batches, but use caution whenever blending a hot liquid.

4. Taste and adjust seasoning as needed.

5. Add sesame seeds to a dry pan over medium heat and toss around until they start to pop, turn light golden brown and smell nutty, about 1-2 minutes. Transfer to a bowl to cool.

6. Ladle soup into bowls, sprinkle with toasted sesame seeds, then dollop or drizzle yogurt on top. Garnish with cilantro if desired, then serve immediately.