Spicy lemony creamy and smooth. Oh yes, this carrot and tahini soup is certainly cold weather comfort food!
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. However, 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 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 ever since.
Then, a few months ago I came across this recipe for this 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.
I bookmarked the recipe 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. We 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. Cumin just 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.
If you like the sound of this recipe for carrot and tahini soup then why not try this sweet potato, lentil and tahini soup?
Recipe for Carrot and Tahini Soup
- 2 small onions finely diced
- 1 large clove of garlic crushed
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp turmeric
- 1/4 tsp dried thyme
- 230 g peeled carrots chopped
- 500 ml Vegetable stock - just enough to cover the vegetables
- 1/2 tbsp tahini
- 1/2 lemon, juiced
- 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.
- Stir in the tahini then use a stick blender or transfer to a blender and blitz until you get a thick smooth soup.
- Stir in the lemon juice to taste and serve with bread.
This creamy carrot and tahini soup is a great way of using up a glut of carrots.
Nutritional information is approximate and a guideline only.
More soup recipes
If you like this soup recipe then do check out my easy homemade soups collection! There are some great easy recipes for meal planning. It's also a great recipe for batch cooking and you'll find more similar recipes in my Cook Once Eat Twice recipe collection.
Places I'm sharing this Carrot and Tahini Soup
I am linking this carrot and tahini soup to Kahakai Kitchen for Souper Sundays.