Carrot Tahini Soup

Derived from Pass The Lemons on WordPress

I’ve never been much on carrots until recently. Now I like them raw, roasted, and in soups and stir fry. I found this recipe on Pass the Lemons, and she had found it on Cooking Light. The fun thing about recipes and food sites is that you can adapt recipes to your own personal liking, which is what I’ve done here.

Here is what I did:

1# (bag) of carrots, peeled and diced

1 T olive oil

1 sweet yellow onion, diced

4 cloves garlic, minced

1/2 tsp smoked paprika

1/4 tsp turmeric

1/4 tsp sea salt

1/4 tsp ground black pepper

1/2 tsp dried oregano

1/4 tsp curry powder (optional)

3 c. Vegetable broth

2-3 T tahini paste (could sub with peanut or cashew butter)

2 T roasted pistachios

Heat olive oil in Dutch oven, add onion and garlic, sauté until onions become transparent, and stir often to not burn the garlic.

Add the carrots and spices, stir well and cook for about 5-7 minutes until carrots become semi-soft. Add the broth, bring to a boil, reduce heat and cover partially for 20-30 minutes or until carrots are soft.

Add the tahini and stir well. Next, blend with an immersion blender until smooth and creamy texture. Drizzle with more tahini and pistachios. I dusted mine with a little dried dill weed, too!

Enjoy this smokin’ hot soup, and stay warm!

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