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.
