Tahini-Carrot Soup with Greek Honey
Cozy Up with Creamy Tahini-Carrot Soup: A Mediterranean Delight
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a vibrant and flavorful recipe for Tahini-Carrot Soup with Greek Honey – a Mediterranean-inspired creation that’s both healthy and incredibly delicious. This isn’t your average carrot soup; the tahini adds a beautiful creaminess and nutty depth, while subtle spices and a touch of sweetness elevate it to something truly special.
This soup is perfect as a light lunch, a sophisticated appetizer, or even a satisfying dinner. It’s packed with nutrients from the carrots, sweet potato, and other fresh vegetables, making it a guilt-free indulgence. The best part? It comes together in just over an hour, making it a realistic weeknight meal.
What makes this soup so special?
- Tahini’s Magic: Tahini, a sesame seed paste, is the star of the show. It creates a luxuriously creamy texture without the need for dairy, and its subtle nutty flavor complements the sweetness of the carrots beautifully.
- Spice Blend: We’ve carefully balanced warm spices like curry powder, coriander, ginger, and turmeric to create a complex and aromatic flavor profile.
- Mediterranean Flair: The use of fresh vegetables like leeks and Chinese celery, combined with the warm spices, gives this soup a distinctly Mediterranean vibe.
- Sweet & Savory Balance: The hint of sweetness from the carrots and a touch of honey (optional, but recommended!) perfectly balances the savory spices and tahini.
Tips for the Best Tahini-Carrot Soup:
- Roasting the Vegetables: For an even deeper flavor, consider roasting the carrots, sweet potato, and onion before adding them to the pot. This will caramelize the vegetables and enhance their natural sweetness.
- Adjusting the Spices: Feel free to adjust the amount of spices to your liking. If you prefer a milder soup, use less curry powder and cayenne pepper.
- Blending for Smoothness: A high-speed blender will ensure a perfectly smooth and creamy soup. If you don’t have a high-speed blender, you may need to strain the soup after blending to remove any remaining chunks.
- Garnish with Flair: A drizzle of olive oil, a sprinkle of chopped herbs (like parsley or cilantro), or a dollop of Greek yogurt will add a beautiful finishing touch.
Frequently Asked Questions:
- Can I make this soup vegan? Yes! Simply omit the honey or substitute it with maple syrup or agave nectar.
- Can I freeze this soup? Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.
- What can I serve with this soup? This soup pairs well with crusty bread, a side salad, or grilled vegetables.
- Is tahini a healthy ingredient? Yes! Tahini is a good source of healthy fats, protein, and calcium.
- Can I use different vegetables? Absolutely! Feel free to experiment with other root vegetables like parsnips or turnips.
We hope you enjoy this comforting and flavorful Tahini-Carrot Soup with Greek Honey as much as we do! It’s a perfect way to warm up on a chilly day and nourish your body with wholesome ingredients.
Tahini-Carrot Soup with Greek Honey
Ingredients
- 1 ½ pounds carrots peeled and cut 1-inch pieces
- 1 sweet potato sweet potato peeled and diced
- 1 large red onion cut into 1-inch pieces
- 2 leeks trimmed and chopped
- 1 cup Chinese celery chopped
- 3 cloves garlic chopped
- 4 Tbsp olive oil plus more for drizzling
- ½ tsp curry powder
- ½ tsp ground coriander
- ½ tsp ground ginger
- ⅛ tsp ground turmeric
- pinch cayenne if desired
- pinch cinnamon
- 4 cups vegetable broth
- ¼ cup tahini
- 1 Tbsp lemon juice
- salt salt to taste
- pepper pepper to taste
Instructions
- Sauté onion and celery in olive oil until softened.
- Add carrots, garlic and spices and cook for another 5 minutes.
- Add vegetable broth and bring to a boil. Reduce heat and simmer for 30 minutes, or until carrots are tender.
- Blend the soup until smooth.
- Stir in tahini and lemon juice. Season with salt and pepper to taste.
- Serve hot, drizzled with olive oil.
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