Carrot Soup with Tahini

All you really need to make this delicious, savory, thick warming soup is a bag of organic carrots and a small jar of tahini. Its packed with vitamins, antioxidants, immune-enhancers and most importantly, tons of flavor. I suggest making a double batch because it won’t last!

Large, heavy bottomed soup pot.

2 tablespoons Sunflower or safflower oil
2 cups White or yellow onion, diced
1 tablespoons fresh Ginger, minced
2 teaspoons Garlic, crushed
1 teaspoon whole Cumin seeds
½ teaspoon Red chili flakes
6 cups Carrots, coarsely chopped
8 cups Vegetable broth
½ cup Tahini
1 tablespoon fresh Basil, chopped
Sea salt to taste

Sautee onion, ginger, garlic, cumin seeds and chili flakes in the oil until the onion is transparent.

Add carrots and continue to sauté for another 15 minutes.

Add stock, cover and allow to boil for 40 minutes or until the carrots are tender.

Blend half of the soup in a food processor or blender and return to the pot.

Stir in Tahini and Basil right before serving. (DO NOT add tahini until serving, boiling tahini will cause it to separate.) When I’m freezing this soup I leave the tahini out and add it just after reheating. Please don’t omit this ingredient though, it truly makes the soup!


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