Roasted Carrot, Za’atar & White Bean Soup

Creamy carrot soup is spiked with za’atar and gets a protein pump-up with white beans.

1 pound carrots, whole or roughly chopped
2 cloves garlic, whole, peel intact
1 tablespoon extra-virgin olive oil, plus more to garnish
1 tablespoon za’atar, plus more to garnish
2.5 cups cooked white beans
3 tablespoons tomato paste
1 tablespoon lemon juice, plus more for serving
2 teaspoons sea salt
Ground black pepper, to taste
1 teaspoon turmeric
½ (no salt added) vegetable stock cube
5 cups water, more to thin, if necessary

View the full recipe at Yummy Beet →