Carrot and Tahini Soup

Carrot and Tahini Soup

Nothing says fall like a thick cup of soup and a piece of toasted bread to dunk into it. Soup is a light and easy supper for those nights when you crave something hearty yet easy to digest. Taking a standard carrot soup recipe, we’ve modified it slightly so that we can add some extra flavor and panache. The trick to a good carrot soup is using fresh carrots that are neither too large nor too small. Large carrots can get a bit woody and lack moisture, and too small...well ! You don’t want to be prepping and peeling too many carrots for too long! 


There are a few steps to this recipe, but don’t cut corners, it’s worth it in the end and you can even double the ingredients to make enough to store in a tupperware and store in the fridge or freeze until you warm it on a stovetop and eat on those days when you want a quick meal in a pinch. 


Our recipe for carrot and tahini soup is wholly vegan, relying on a few spices and vegetable broth to serve as a good base for the carrots.

CARROT AND TAHINI SOUP

CATEGORY

Lunch, Dinner

SERVINGS

4-5

PREP TIME

30 Minutes

Author: Dukkan Foods


INGREDIENTS

2 cups vegetable stock

10 medium sized carrots 

1 large potato 

4 shallots 

Olive oil 

Pinch of salt 

Pinch of pepper 

2-3 bay leaves 

4 cardamom pods 

½  teaspoon Dukkan Baharat spices 

4 tablespoons Dukkan Tahini



DIRECTIONS

Step 1

Clean, peel and slice your carrots and potato so that they’re easier and faster to boil through. Don’t worry about getting them evenly cut, they’ll be blended with the aid of a food processor later. 

 

Step 2

Combine the vegetable stock, carrots, potato, salt, pepper, bay leaves, cardamom pods, baharat spices and bring to a boil on a high heat, once it start to boil, turn it down to medium and let it simmer for about 35 minutes. 

 

Step 3

As the vegetables are boiling in the broth, peel and slice the shallots. On a low heat, fry the shallots until they start to caramelize and brown. Be careful not to burn them! 

 

Step 4

Once you feel the vegetables have been cooked through, turn the heat to low and remove the bay leaves and cardamom pods. Remove the soup from the stovetop to the counter, and using a food processor, blend the soup until you get a chunky consistency. 

 

Step 5

Add the shallots to soup, and return to the stovetop on a low heat for a few minutes so that the shallots can cook a little bit with the soup.


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