Fall is soup season! Make this comforting and unique mix of flavours tonight!
Tahini is sesame seed paste that has a very intense flavour. It resembles natural peanut butter in appearance but it’s not sweet. It has an earthy flavour with a tinge of bitterness that balances the sweet flavour of the carrots.
2 tsp vegetable oil
1 ½ cups onion, chopped
1/2 teaspoon (2.5 ml) smoked paprika
1/4 teaspoon (1 ml) ground turmeric
2 garlic cloves, chopped
1 pound (500 g) carrots, peeled and chopped
4-5 cups (1 L- 1.25 L) chicken or vegetable stock
3 Tbsp (45 ml) tahini paste
1 Tbsp (15 ml) lemon juice
1/4 tsp (0.5 ml) each, salt and pepper
1 Tbsp (15 ml) reduced-fat mayonnaise
1 Tbsp (15 ml) reduced-fat sour cream
1 tsp (5 ml) sesame oil
1 tsp (5 ml) tamari or low-sodium soy sauce
1 tsp (5 ml) tahini
2 tsp (10 ml) water
5 Tbsp (30 ml) chopped toasted pistachios
- Heat vegetable oil in a large soup pan. Add onion; sauté 5 minutes. Stir in paprika, turmeric, and garlic; cook 1 minute. Take pan off the heat for 2 minutes.
- Add carrots and stir in stock; bring to a medium heat low heat, cover and simmer 20 minutes or until carrots are very tender. Purée in food processor until smooth along with tahini, lemon juice, and salt and pepper. Add more stock if too thick.
- To make the tahini: Combine the mayonnaise, sour cream, sesame oil, soy sauce, tahini, and water. Set aside.
Divide soup evenly among 6 bowls. Drizzle some of the tahini sauce over each serving. Top with pistachios.
Nutritional Information per Serving