This is a fairly basic carrot soup recipe to which I would usually add cashew nuts, to thicken and flavour. But lockdown didn’t permit this, so I used what I had, some tahini. Fantastic! I’m going to experiment with adding tahini to other soups. Do try it:
Carrot, turmeric and tahini soup
Fresh turmeric used to be hard to get hold of, but now it is available in many supermarkets and greengrocers. It also keeps well in the freezer, so if you find some, you can stock it at home. It's so good for you, combats inflammation, which after all, is the cause of most disease. If lacking tahini, add any kind of nut butter.
Serves 2
Ingredients
- 2 tbsp olive oil
- 1 small onion, roughly chopped
- 2 garlic cloves, sliced
- 3 large organic carrots, scrubbed and roughly chopped
- 5 cm piece of fresh turmeric root or 1 tbp of dried turmeric powder
- 1 tsp ground coriander
- 500 ml hot vegetable stock
- 3 tbsps tahini
Instructions
- Heat the olive oil in a saucepan over a medium heat, until hot.
- Add the onion and fry until soft.
- Add the garlic, carrots, turmeric and ground coriander and cook for ten minutes.
- Transfer the soup to a blender or use a stick blender in the pan and whizz it up until smooth.
- Add the tahini paste, stir well and serve hot.
This soup was super delicious! So simple with just a few basic ingredients! I received lots of compliments! Thanks.
That’s great to hear. I must make it again.