Carrot Soup with Tahini Cream and Fresh Cilantro
This recipe is adapted from the wonderful carrot soup recipe that Deb Perelman recently posted on her blog smittenkitchen.com. I shortened the cooking time by shredding the onions and carrots and amped up the spices by toasting whole coriander and cumin seeds. The vibrant, lemon tahini cream sauce complements the earthiness of the carrots beautifully when topped with a sprinkling of fresh cilantro.
Ingredients
- 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
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1 tsp. salt
For the Soup:
For the Tahini Cream:
Instructions
- Use a food processor to shred onion and peeled carrots. Shredding these veggies will help the soup cook more quickly and evenly.
- Heat olive oil over medium-high heat in a large soup pot or dutch oven.
- Add cumin and coriander seeds until the begin to pop and turn brown.
- Add the shredded onion and carrots to the pot.
- Add garlic, salt, cayenne pepper, and chicken stock. Bring to a boil and then turn the heat to low and simmer for 15 minutes.
- Use a stick blender to puree the soup.
- In a small bowl, whisk together tahini, lemon juice, and salt.
- Top bowls of carrot soup with a dollop of tahini cream and a sprinkling of fresh cilantro
Prepare the Soup:
Prepare the Tahini Cream: