Spiced Carrot – Tahini Soup
TAHINI NUTRITION
Tahini is a delighful way to add powerful antioxidants and healthy fats to your diet, as well as a number of vitamins and minerals. It has antioxidant and anti-inflammatory properties, and its health benefits may include reducing risk factors for heart disease and protecting brain health.
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1 ½
pounds
carrots
peeled and cut 1-inch pieces
-
1
potato
peeled and diced
-
1
small yellow onion
cut into 1-inch pieces
-
1
cup
chopped Chinese celery
-
3
cloves
garlic
peeled
-
2
Tbsp
olive oil
plus more for drizzling
-
½
tsp
curry powder
-
½
tsp
ground coriander
-
¼
tsp
ground ginger
-
⅛
tsp
ground turmeric
-
Pinch
of cayenne
if desired
-
Pinch
of cinnamon powder
-
1
strip of orange zest
-
salt and ground black pepper to taste
-
¼
tso ground black pepper
-
4
cups
vegetable broth or water
-
⅓
cup
tahini
-
Drizzling of Ikarian honey for finish
-
2
Tbsp
Balsamic vinegar
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Heat the olive oil in a soup pot and sweat the carrots, potato, onions and celery over medium, with the lid closed, for five minutes. Stir in the garlic. Reduce heat and stir in the spices and orange zest. Cover and continue to sweat for 2 – 3 minutes, for the spice aromas to bloom.
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Add water or broth. Season with salt and pepper. Cook until the carrots are soft.
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Using an immersion blender, puree everything in the pot until smooth. Stir in the tahini and additional olive oil. Taste and adjust seasoning with balsamic vinegar.
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Serve and drizzle with a thin thread of tahini and Ikarian honey if desired.