Tahini Carrot Soup with Pistachios

Fall is soup season!  Make this comforting and unique mix of flavours tonight!

2 tsp oil
1 ½ cups onion, chopped
1/2 teaspoon smoked paprika
1/4 teaspoon ground turmeric
2 garlic cloves, chopped
1 pound carrots, peeled and chopped
4-5 cups chicken or vegetable stock

Tahini Sauce
1 Tbsp reduced-fat mayonnaise
1 Tbsp reduced-fat sour cream
1 tsp sesame oil
1 tsp low-sodium soy sauce
1 tsp tahini

3 Tbsp chopped toasted pistachios
Salt and pepper to taste

1. Heat oil in a large soup pan. Add onion; sauté 5 minutes. Stir in paprika, turmeric, and garlic; cook 1 minute.
2. Add carrots and stir in stock; bring to a boil. Reduce heat to medium-low; cover and simmer 20 minutes or until carrots are very tender. Purée in food processor until smooth. Add more stock if too thick.
3. To make the tahini: Combine the mayonnaise, sour cream, sesame oil, tahini and soy sauce. Set aside.
4. Divide soup evenly among 6 bowls. Drizzle some of the tahini sauce over each serving. Top each serving with pistachios.

Nutritional Information per Serving
Calories 140
Fat 6g
Saturated 1g
Cholesterol 5mg
Sodium 340mg
Carbohydrate 17g
Fibre 3g
Protein 5g

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