THIS SOUP COMBINES SOME UNEXPECTED FLAVORS THAT LEAVES YOU WANTING MORE!
This creamy soup is sure to become part of your fall/winter soup favorites.
It's so flavorful and has the perfect combination of flavors. We are using Everiday Foods Sambal Chili Sauce to add a flavor bomb, and then making things creamy and rich with the addition of tahini! I know the combination is unexpected, but it works!
In our house, we like things spicy! Please feel free to adjust the spices to your liking.
You can make this soup stovetop or in the instant pot, and can blend it using an immersion blender or regular blender. If you like your soup extra smooth, I would suggest running it through a sieve to finish.
Top it off with some fresh herbs and a sprinkle of spices to finish! I love it topped off with Za'atar.
Spiced Carrot & Tahini Soup
This soup is an unexpected combination with delicious results
INGREDIENTS
- 1 Tbsp olive oil or avocado oil
- 1 medium white onion, roughly chopped
- 1 tsp salt
- 5 cloves of garlic, roughly chopped
- 2 celery sticks, chopped
- 500g / ~1 pound carrots, chopped
- 1 tsp turmeric
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 Tbsp Everiday Sambal
- 4 cups vegetable broth or water
- juice of 1/2 a lemon (about 3 Tbsp)
- 4 Tbsp hulled tahini
- 1 clove garlic, chopped
- salt to taste
- 1/3 - 1/2 cup cold water
- 1 ice cube
INSTRUCTIONS
- In a heavy bottom pot, heat your oil.
- Once hot, add your onion and salt. sauté for 1 minute
- Add your garlic and celery and sauté for another 1 minute
- Add the carrots along with your spices. Mix and cook until the spices become fragrant.
- Add your broth/water. Reduce your heat and let the soup simmer for 30 to 40 minutes or until the carrots are tender.
- While your soup is simmering, make the tahini by blending all the ingredients in a small hand blender. You want the tahini to be fluffy and drizzly, not too thick or stiff.
- Once your soup is done, turn off the stove and blend with an immersion blender.
- Add lemon, and mix
- Add about 3/4 of the tahini mixture, saving some for garnish. Taste and adjust seasoning if needed.
- Serve with a drizzle of more tahini, any fresh herbs or dried herbs. I have used cilantro and za’atar.
- On the sauté function of your instant pot, heat your oil.
- Once hot, add your onion and salt. sauté for 1 minute
- Add your garlic and celery and sauté for another 1 minute
- Add the carrots along with your spices. Mix and cook until the spices become fragrant.
- Add your broth/water. Use the soup function on the pot and set the time for 15 minutes. Close the lid and make sure the valve is sealed.
- While your soup is cooking, make the tahini by blending all the ingredients in a small hand blender. You want the tahini to be fluffy and drizzly, not too thick or stiff. You may need to adjust the amount of water you use (more or less) so add a little bit at a time and blend until you get the desired consistency
- Once your soup is done, you can release the pressure manually or naturally. Open the lid and blend with an immersion blender.
- Add lemon, and mix
- Add about 3/4 of the tahini mixture, saving some for garnish.
- Mix everything together, taste, and adjust seasoning if needed.
- Serve with a drizzle of more tahini, or any fresh herbs or dried herbs. I have used cilantro and za’atar.
