Carrot Tahini Soup

By hmp13

Ingredients

• 1 tbsp olive oil
• 1 fat leek, white part only, thinly sliced
• 6 garlic cloves, minced
• 1 tsp salt, more to taste
• 1/2 tsp ground black pepper
• 1/2 tsp ground coriander
• 1/4 tsp ground turmeric
• pinch of cayenne pepper
• 1 1/2 lb carrots, sliced 1/2-inch thick
• 1 quart vegetable broth
• 2 sprigs fresh thyme
• 1/3 cup tahini
• fresh lemon juice, to taste
• pitas, for dunking

Preparation

Step 1

In a soup pot, over medium heat, pour in oil, then add leek and saute until translucent, about 4 minutes. Add garlic, salt, pepper, coriander, turmeric, and cayenne, and cook until garlic is fragrant, about 1 minute.
Add carrots and stir to coat them with leek mixture. Cook, stirring, for 3 minutes, then add broth, thyme, and 2 cups water. Bring to a simmer, partly cover, and cook until carrots are tender, about 25 minutes.
When carrots are tender, remove thyme branches and stir in tahini. Using an immersion blender (or transfer to a food processor/blender), puree soup until smooth. Return to pot and reheat if necessary. Taste and add lemon juice. Add salt to taste.