Tuesday, January 8

Lemon Tahini Carrot Soup

Healthy and flavorful puree of carrot soup


Lemon Tahini Carrot Soup


I find pureed vegetable soups to be incredibly filling, making them a great option for a healthy lunch to sustain you the rest of the day. I've made carrot soups before, this one being a favorite for its rich depth of sweet carrot flavor, but this version is completely different. The carrots become a vessel for the spicy warming flavors of cumin, coriander, and red chile and the lemon tahini swirl adds a wonderful nuttiness and creaminess. The soup has so many complimenting flavors that it's easy to eat a whole bowlful without a nice chunk of crusty bread (something I'm currently avoiding during my food cleanse) as a crutch. I like the freshness that a handful of microgreens adds, but feel free to add whatever toppings you like.


Related Recipes:
- Roasted Carrot Soup
- Pumpkin Soup
- Cheddar Cauliflower Soup


Lemon Tahini Carrot Soup:
  • Heat 2 tbsp. olive oil in a large pot over medium-high heat.
  • Add in 2 bunches* of peeled, diced carrots, 1 diced onion, 5 smashed garlic cloves, 1/2 tsp. ground cumin, 1/4 tsp. ground coriander, a large pinch of salt, and a pinch of red chile flakes.
  • Cook vegetables for 15 minutes, stirring occasionally, or until softened and starting to brown.
  • Add in 4 c. chicken stock** and bring to a boil, then cover with a lid and lower to simmer.
  • Cook for 20-30 minutes, or until vegetables are very tender.
  • Let soup cool slightly, then transfer to a blender and puree until smooth.
  • Check soup for seasonings and adjust as necessary.***
  • Meanwhile, whisk 3 tbsp. tahini,**** 2 tbsp. lemon juice, and 2 tbsp. water together until yogurt consistency.
  • Divide soup into bowls and swirl in a dollop of the tahini mixture.
  • Top with a handful of microgreens, optional.

Serves five-six
*About 2 lbs. total.
**Or vegetable stock, if you want to make this truly vegetarian.
***You can also add more stock or water if it needs to be thinned.
****Sesame seed paste, look for it by the nut butters in your grocery store. Yogurt would be nice, but different, as a substitute.