We had some tahini left in the fridge after making this Eggplant, Potato and Tomato Skillet for brunch a few weeks ago. I was on the hunt for another use for tahini other than making hummus and landed on this soup. I made this with homemade French Bread and a side salad for a tasty lunch.
Ingredients:
1 tablespoon olive oil
1 large yellow onion, diced
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon turmeric
2 cloves garlic, minced
1 pound carrots, peeled and chopped
3 cups vegetable broth
3 tablespoons tahini, stirred well
Toppings:
6 tablespoons pistachios, chopped
3 tablespoons lemon juice
2 teaspoons garlic, minced
1/2 teaspoon salt
1/2 cup tahini
6 tablespoons ice water
Preparation:
1. Heat olive oil in a large stockpot or dutch oven. Add onion and saute for about 5 minutes.
2. Add in salt, paprika, turmeric, and garlic, and cook until garlic is fragrant.
3. Add in carrots, stirring well.
4. Add broth and bring soup to a boil. Reduce heat to medium-low, cover, and simmer for about 20 minutes, until carrots are tender.
5. While soup is simmering, make the lemon-tahini sauce. Mix lemon juice and 2 teaspoons garlic together and let sit for about 10 minutes. Stir in salt and 1/2 cup tahini. Gradually add up to 6 tablespoons ice water until sauce is the desired consistency.
5. Add 3 tablespoons tahini and mix well. Place soup in a blender and blend until smooth.
6. Divide soup into 4 bowls, and top with pistachios and lemon-tahini sauce. Serve warm.
Source: Cooking Light
Ingredients:
1 tablespoon olive oil
1 large yellow onion, diced
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon turmeric
2 cloves garlic, minced
1 pound carrots, peeled and chopped
3 cups vegetable broth
3 tablespoons tahini, stirred well
Toppings:
6 tablespoons pistachios, chopped
3 tablespoons lemon juice
2 teaspoons garlic, minced
1/2 teaspoon salt
1/2 cup tahini
6 tablespoons ice water
Preparation:
1. Heat olive oil in a large stockpot or dutch oven. Add onion and saute for about 5 minutes.
2. Add in salt, paprika, turmeric, and garlic, and cook until garlic is fragrant.
3. Add in carrots, stirring well.
4. Add broth and bring soup to a boil. Reduce heat to medium-low, cover, and simmer for about 20 minutes, until carrots are tender.
5. While soup is simmering, make the lemon-tahini sauce. Mix lemon juice and 2 teaspoons garlic together and let sit for about 10 minutes. Stir in salt and 1/2 cup tahini. Gradually add up to 6 tablespoons ice water until sauce is the desired consistency.
5. Add 3 tablespoons tahini and mix well. Place soup in a blender and blend until smooth.
6. Divide soup into 4 bowls, and top with pistachios and lemon-tahini sauce. Serve warm.
Source: Cooking Light