Chop the carrots, sweet potatoes, and onions.

Soak the prunes in warm water for 10 minutes.

In a large pot, combine the chopped vegetables and prunes. Add water to cover and bring to a boil.

Reduce heat and simmer for 30-40 minutes until vegetables are tender.

In a blender, combine tahini, lemon juice, garlic, and basil. Blend until smooth.

Serve the cooked tzimmes topped with tahini pesto and pomegranate seeds.