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Carrot soup

  • 25 g Olive Oil
  • 750 g Carrots, peeled, minced
  • 250 g Yellow Onion, minced
  • 2 Garlic Cloves, smashed
  • 1000 g Vegetable Stock
  • Seasonings
    • 1/4 t Cumin Seed, ground
    • 1/2 t Coriander Seed, ground
    • 1/2 t Medium-Grain Salt
    • 1 pinch Red Pepper Flakes
  • Lemon Tahini Sauce
    • 45 g Tahini Paste
    • 30 g Lemon Juice
    • 1 pinch Medium-Grain Salt
    • 30 g Water
  • 15 g Parsley Leaves, chopped
  • For Serving
Substitutions

Substitute a 1:1 mixture of sesame seeds and sea salt for za'atar.

  1. Prepare soup. Heat olive oil in stockpan over medium heat. Add carrots, onion, garlic, and spices. Sauté 15 minutes until they begin to brown. Add stock. Stir. Bring to simmer. Reduce heat to low. Cover. Simmer 30 minutes until tender. Puree soup with immersion blender until smooth.
  2. Mix lemon-tahini sauce. Add tahini, lemon juice, salt, and water to small dish. Whisk until smooth.
  3. Garnish and serve with parsley and lemon-tahini paste.
I don't have an immersion blender. How do I puree the soup?

A blender will do the job if you don't have an immersion blender.

  1. Perelman, Deb. "Carrot Soup with Tahini and Crisped Chickpeas." Smitten Kitchen. 3 January 2013. ↩