CARROT AND TAHINI SOUP
2 cups vegetable stock
10 medium sized carrots
1 large potato
Pinch of salt
Pinch of pepper
2-3 bay leaves
4 cardamom pods
½ teaspoon Dukkan Baharat spices
4 tablespoons Dukkan Tahini
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.
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.
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!
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.
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.