- 2 tablespoons olive oil
- 2 pounds carrots, peeled, diced or thinly sliced
- 1 large onion, finely chopped
- 4 garlic cloves, peeled and smashed
- 1/4 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon table salt, plus more if needed
- Pinch of Aleppo pepper or red pepper flakes
- 4 cups vegetable broth
- 3 tablespoons (25 grams) tahini paste
- 2 tablespoons (30 ml) lemon juice
- Pinch or two of salt
- 2 tablespoons (30 ml) water
- roasted chickpeas or sunflower seeds, cilantro or chives, etc. to garnish
Heat olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes.
Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.
Meanwhile, in a small dish, whisk together tahini, lemon juice, salt and water until smooth with a yogurt-like consistency. If more liquid is needed to thin it, you can add more lemon juice or water, a spoonful at a time, until you get your desired consistency.
Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Dollop each with lemon-tahini, sprinkle with garnishes and serve.
Serves 4-6. From Smitten Kitchen