Dive into a world of vibrant flavor with this creamy and surprisingly simple Vegan Carrot Tahini Soup. This recipe isn't just a meal; it's a culinary experience, showcasing the earthy sweetness of carrots perfectly complemented by the rich, nutty depth of tahini. Forget bland vegetable soup – this recipe bursts with complex notes, making it a satisfying and healthy option for any occasion, from a cozy weeknight dinner to a sophisticated appetizer. The vibrant orange hue is as appealing as the taste, making it a beautiful addition to your table.
This deliciously nutritious soup is packed with vitamins and antioxidants, offering a guilt-free indulgence. Ready to transform humble carrots into a culinary masterpiece? Let's get started with the easy-to-follow, step-by-step instructions below.
Tools Needed
- Soup pot
- Knife
- Cutting board
- Blender or food processor/Immersion blender
- Spider spoon
Ingredients
- White part of leek: 1 large or 2 small
- Garlic: 6 cloves
- Black pepper: 1/2 teaspoon
- Kosher salt: 1 teaspoon
- Coriander: 1/2 teaspoon
- Turmeric: 1/4 teaspoon
- Cayenne pepper or hot paprika: pinch
- Carrots: 1 1/2 pounds (smaller, younger carrots recommended)
- Olive oil: 2 tablespoons
- Vegetable broth: 1 quart (4 cups)
- Water: 2 cups
- Fresh thyme sprigs: optional
- Tahini: 1/3 cup
- Lemon: 1 (zest and juice)
Step-by-Step Instructions
Step 1. Sauté Aromatics and Cook Carrots
- Remove dark green parts, root, and outer layer. Slice in half lengthwise and clean between layers. Slice thinly.
- Mince garlic and combine with spices (black pepper, salt, coriander, turmeric, cayenne).
- Heat olive oil in a soup pot over medium heat. Add leeks and sauté until translucent (about 4 minutes).
- Add minced garlic and spices; stir well and cook until fragrant (about 1 minute).
- Add carrots, stir to coat, and cook for 3 minutes.
- Add vegetable broth, water, and optional thyme. Bring to a simmer, then reduce heat to medium, partially cover, and cook for 25 minutes until carrots are tender.
Step 2. Simmer and Blend
- Remove thyme sprigs (if used) and let the soup cool for 10 minutes.
- Transfer soup to a blender, food processor, or use an immersion blender. Remove carrot chunks with a spider spoon before blending.
- Add tahini and blend until smooth.
Step 3. Finish and Serve
- Return soup to pot and reheat if needed. Zest and juice lemon; add lemon zest and 2-4 tablespoons of lemon juice to taste.
- Garnish with lemon zest and chopped cilantro (optional). Serve with baked pita wedges.
Step 4. Prepare Ingredients
- Peel and slice into 1/2-inch thick slices. Remove greens from carrots immediately after purchasing.
Read more: Delicious Chicken Maqluba Rice Recipe (Sinhala)
Tips
- Use smaller, younger carrots for a milder, sweeter flavor.
- Remove carrot greens immediately to prevent them from drawing nutrients from the roots.
- A high-powered blender helps emulsify the soup and creates a fluffy, velvety texture.
Nutrition
- N/A
FAQs
1. Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
2. What can I add to make it spicier?
A pinch of red pepper flakes or a dash of your favorite hot sauce will add a nice kick. You could also roast the carrots with some chili powder beforehand.
3. What if I don't have tahini?
While tahini is key to the creamy texture and flavor, you can try substituting with a similar nut butter like sunflower seed butter or cashew butter. The flavor will be slightly different, but still delicious.
This Vegan Carrot Tahini Soup is a testament to the power of simple ingredients transformed into something extraordinary. Enjoy the creamy, vibrant flavors and the satisfying warmth it brings, perfect for any season. We hope you enjoy this delicious and healthy recipe as much as we do!