Carrot Soup
with Tahini Cream and Fresh Cilantro

Ingredients

For the Soup:
• 1 tbsp. olive oil
• 1 tsp. coriander seeds
• 1 tsp. cumin seeds
• 1 onion
• 2 lbs. carrots, peeled
• 6 cloves garlic, minced
• 1 tsp. salt
• 1/4 tsp. cayenne pepper
• 4 cups chicken stock
• 1/4 cup fresh cilantro, chopped for garnish
For the Tahini Cream:
• 1/2 cup tahini
• 1/4 cup lemon juice
• 1 tsp. salt

Instructions

Prepare the Soup:
1. Use a food processor to shred onion and peeled carrots. Shredding these veggies will help the soup cook more quickly and evenly.
2. Heat olive oil over medium-high heat in a large soup pot or dutch oven.
3. Add cumin and coriander seeds until the begin to pop and turn brown.
4. Add the shredded onion and carrots to the pot.
5. Add garlic, salt, cayenne pepper, and chicken stock. Bring to a boil and then turn the heat to low and simmer for 15 minutes.
6. Use a stick blender to puree the soup.
Prepare the Tahini Cream:
7. In a small bowl, whisk together tahini, lemon juice, and salt.
8. Top bowls of carrot soup with a dollop of tahini cream and a sprinkling of fresh cilantro