• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

Too spicy covering all the other tastes. Even if there is tahini in it, didn't taste!

• 1 large red bell pepper
• 1 tablespoon olive oil + more for roasting the bell pepper
• 1 large sweet onion, diced
• 1 1/2 pounds (~680g) carrots, scrubbed and roughly chopped
• 1 teaspoon kosher salt, divided
• Freshly cracked black pepper to taste
• 4 cloves garlic, roughly chopped
• 2-inch piece fresh ginger, grated or finely minced
• 1 teaspoon ground cumin
• 2 teaspoons smoked paprika
• 3 tablespoons (~45g) harissa sauce
• 1 bay leaf
• 2 1/4 cups (~532mL) low-sodium vegetable broth
• 1/4 cup (~64g) high-quality tahini
• 1 (13.5-ounce) can lite coconut milk (~400 mL)
• 1 tablespoon freshly squeezed lemon juice
• Garnishes: chopped scallions and cilantro

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