Carrot and Tahini Soup
A soup worth writing home about, this carrot and tahini soup is filled with rich nutty flavor.
Yield: Serves 4
  • 1 tbsp olive oil
  • 1 fat leek, white part only, thinly sliced
  • 6 garlic cloves, minced
  • 1 tsp salt, more to taste
  • ½ tsp ground black pepper
  • ½ tsp ground coriander
  • ¼ tsp ground turmeric
  • pinch of cayenne pepper
  • 1½ lb carrots, sliced ½-inch thick
  • 1 quart vegetable broth
  • 2 sprigs fresh thyme
  • ⅓ cup tahini
  • fresh lemon juice, to taste
  • pitas, for dunking
  1. In a soup pot, over medium heat, pour in oil, then add leek and saute until translucent, about 4 minutes. Add garlic, salt, pepper, coriander, turmeric, and cayenne, and cook until garlic is fragrant, about 1 minute.
  2. Add carrots and stir to coat them with leek mixture. Cook, stirring, for 3 minutes, then add broth, thyme, and 2 cups water. Bring to a simmer, partly cover, and cook until carrots are tender, about 25 minutes.
  3. When carrots are tender, remove thyme branches and stir in tahini. Using an immersion blender (or transfer to a food processor/blender), puree soup until smooth. Return to pot and reheat if necessary. Taste and add lemon juice. Add salt to taste.
Adapted from A Good Appetite
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at