Fire-roasted tomatoes mellow out the sweetness of the carrots, while ginger adds an unexpected zing in this low-fat vegancarrot andtomato soup. The little bit of tahini may seem odd, but it really pulls the flavors together. It contributes a little bit (2/5 of a gram) of fat, but I think it’s worth it.
Heat a large, non-stick pot and add the onions. Cook, stirring often, until they soften. (If they start to stick, add water by the tablespoon.) Add the garlic and ginger and cook for another minute.
Add 3 cups of the vegetable broth, carrots, and pepper or paprika. Bring to a boil, reduce heat, cover and cook until the carrots are tender, about 20 minutes. Add the remaining ingredients, EXCEPT tahini.
Transfer half of the soup to a blender. Leave the top ajar (or remove the center cup from the Vitamix) and cover with a kitchen towel to allow steam to escape. Blend, beginning on low and increasing to high speed, until soup is completely smooth. Pour into another pot and repeat with the remaining soup.
Simmer, covered, on very low heat for at least 20 minutes to allow flavors to blend. (The soup tastes better the longer it cooks, so if you have the time, give it longer.) If it seems too thick, add additional vegetable broth. Stir in the tahini, check seasonings, and add salt or additional red pepper to taste. Cook for another minute or two before serving hot, garnished with spiralized carrots, if you like.
Using a food processor to chop the vegetables makes this soup much easier to put together. Use the S-blade to mince the garlic and ginger (drop them in the top with the machine running). Then, remove them from the processor and attach the slicing blade to slice the carrots.A serving counts as zero points on Weight Watchers Freestyle program.