• Preheat your oven to 375ºF and line a baking sheet with parchment paper.
• Spread the carrots over the baking sheet and roast for 40 minutes, tossing halfway through cooking.
• In a large pot, heat 2 Tbsp of vegetable broth. Add the onion and celery, cook for 7-10 minutes or until softened. Then add the garlic and cook for 2 to 3 more minutes.
• Add the roasted carrots, vegetable broth, white beans, turmeric, and tahini into the pot. Use an immersion blender to puree until completely smooth. Add lemon juice and pepper to taste.
• Pour into a bowl and enjoy!

Notes

• No Carrots: Use sweet potato instead.
• No Immersion Blender: Use a regular blender instead, ensuring there is a place on the lid for the steam to escape or else the blender top will blow off!
• Leftovers: Refrigerate in an airtight container up to four days, or freeze up to six months.