Summer was here for a week or two back in March but now it’s cold and chilly again and summer feels a long time away. I’ve been eating quite a few salads but it’s not really the right time for them yet, but what this type of weather is perfect for, is soups. I had a lot of carrots in the fridge and wanted to use them up. They weren’t the best carrots. A bit watery and without much flavour. Not so good for dipping in houmous, perfect for blending up and putting in a soup. Usually when I put carrot in a soup I add it along with a lot of other vegetables. It’s not a carrot a soup, it just contains some carrot. Yes, I have made carrot soup, about five years ago but I found it very sweet. Too sweet and so carrot soup has been one to avoid since then. Then, a few months ago I came across this recipe for Carrot and Tahini Soup on Eats Well with Others. It got me thinking. The sweetness of the carrots would be balanced out by the bitterness of the tahini. Hmmm. Maybe carrot soup could be delicious after all, just like carrots dipped in houmous. So, I bookmarked it and there it lingered for a few months, until this week when all those carrots in the fridge began asking to be used up. I adapted the recipe slightly. I didn’t have any leeks so I used onions. I made a much small quantity and so used fewer carrots but used a larger proportion of spices and added cumin too, as I feel it goes so well with coriander and carrots. I love lemon juice in soups so added the juice of half a lemon but again, you might want to add less of this. What’s really important is not to add too much stock. This should be thick and delicious, not a watery soup.
Ingredients – 1 large portion (could serve 2)
2 small onions, finely diced
230g peeled carrots, chopped
1 large clove of garlic, crushed
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp turmeric
1/4 tsp dried thyme
Vegetable stock – just enough to cover the vegetables
1/2 tbsp tahini
Juice of 1/2 lemon
How to Make Carrot and Tahini Soup
1. Put a little oil in the bottom of a saucepan and cook the onion for about 3 minutes until softened. Add the crushed garlic and spices. Stir then add the carrots. Add the vegetable stock. Bring to the boil then lower to a simmer for about 20 minutes.
2. Stir in the tahini then use a stick blender or transfer to a blender and blitz until you get a thick soup.
3. Stir in the lemon juice to taste and serve with bread.