CARROT-TAHINI SOUP WITH CORIANDER, TURMERIC AND LEMON
Here's a simple carrot soup with loads of garlic and lemon for punch, with some tahini puréed in at the end. It is tangy, nutty, very creamy and intensely flavored, like liquid hummus with a gentle sweetness.
Provided by Melissa Clark
Categories easy, weekday, one pot, soups and stews, appetizer, side dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a soup pot over medium heat, pour in oil, then add leek and sauté until translucent, about 4 minutes. Add garlic, salt, pepper, coriander, turmeric and cayenne, and cook until garlic is fragrant, about 1 minute.
- Add carrots and stir to coat them with leek mixture. Cook, stirring, for 3 minutes, then add broth, thyme, if using, and 2 cups water. Bring to a simmer, partly cover and cook until carrots are very tender, about 25 minutes.
- Meanwhile, heat oven to 400 degrees. Brush pita wedges with a little olive oil and sprinkle with salt. Spread them on a baking sheet and bake until brown and crisp, about 10 to 12 minutes. Let cool.
- When carrots are tender, turn off heat and let soup cool for 10 minutes. Remove thyme branches and stir in tahini. Using either an immersion blender, standard blender or food processor, purée soup until smooth. Return to pot and reheat if necessary. Taste and add lemon juice and more salt if desired.
- Serve soup garnished with the lemon zest, cilantro and pita wedges.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 13 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 503 milligrams, Sugar 6 grams, TransFat 0 grams
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