Spicy carrot soup + tahini = heavenly combination.
This soup gets a hint of sweetness from carrots, a touch of smokiness from paprika, and a toasty spiciness from cumin. And it’s blended together to create a velvety texture that’s perfect for sopping up with bread. And don’t forget the tahini — it’s a luxurious finishing note that adds both an extra touch of creaminess and nuttiness.
Creamy Carrot Soup with Tahini
- January 5, 2015
- Serves 4
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Ingredients
- -1 lb. carrots, chopped on a diagonal into 1/2-inch slices
- -3 stalks of celery, chopped on a diagonal
- -3 1/2 Tbsp. extra virgin olive oil, divided
- -1 small onion, chopped
- -3 cloves garlic, minced
- -1/2 tsp. ground coriander
- -1/4 tsp. red pepper flakes
- -1 quart veggie broth
- -1/2 tsp. ground cumin
- -1/2 tsp. smoked paprika
- -1/2 cup sesame tahini
- -1/3 red cabbage, chopped
- -2 scallions, sliced
- -Salt and pepper, to taste
Directions
- Step 1
- Preheat oven to 425F. Line large baking sheet with aluminum foil, and toss carrots and celery with 1 1/2 Tbsp. of the olive oil, or until coated. Sprinkle with salt. Roast for 25-30 minutes, stirring around the 15 minute mark.
- Step 2
- Heat 1 Tbsp. of olive oil in a large pot over medium-high heat. Add onion, and saute for 3 minutes, or until beginning to soften. Add the minced garlic, coriander, cumin, smoked paprika, and red pepper flakes and saute for 2 minutes longer, until the onions begin to caramelize.
- Step 3
- Add the roasted carrots and celery, along with the veggie broth. Bring to a low boil, then reduce heat to a simmer and cook for 10 minutes.
- Step 4
- Place soup in a blender and puree until smooth. Adjust salt, if needed.
- Step 5
- Spoon the soup into bowls. Swirl in a spoonful of tahini. Top with cabbage and scallions, and serve.
