Spicy, lemony, creamy and smooth. Oh yes, this carrot and tahini soup is certainly cold weather comfort food! It's a great vegan recipe perfect for a light meal.
Summer was here for a week or two back 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's a soup with carrot in. Yes, I have made carrot soup, but I often find it very sweet. It can be too sweet and so carrot soup has been one to avoid.
The inspiration for this soup
Then, a few months ago I came across a 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. 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.
What ingredients do you need for this carrot and tahini soup?
So, to make this carrot and tahini soup you'll need:
Onions - I use brown onions but red would work too.
Garlic - Fresh garlic or garlic puree are fine.
Spicese - coriander, cumin, cayenne pepper and turmeric
Thyme - I use dried thyme but you can use fresh if you have it.
Stock - I use vegetable stock but you could use chicken stock if you're not a vegetarian and that's what you have.
Lemon - This is for the juice that you squeeze on at the end.
Ways to adapt this soup
I've already mentioned a few ways I have adapted this soup from the recipe that originally inspired it. I would love you to do the same. As far as I'm concerned recipes are there to be adapted and played with.
This soup could be adapted in so many ways. You can play around with the spices and use more or less of certain ones. If you want to make the recipe simpler then just replace all the spices with your favourite curry powder or a spoonful of curry paste.
If you have extra vegetables you want to use up then throw then in as well. Other root vegetables would work well along with the carrots in this soup. How about parsnips or sweet potato?
If you don't have tahini then you can even replace it with a nut butter. Peanut butter is brilliant with carrots but almond or cashew nut butters would all work too.
What to serve with this tahini and carrot soup?
Storing and freezing
You can store this soup in the fridge for up to three days. Just reheat thoroughly on the hob or in the microwave before serving.
It will also keep for at least three months in the freezer. Defrost in the fridge overnight or at room temperature and then reheat thoroughly before serving.
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.
If you like the sound of this recipe for carrot and tahini soup then why not try this sweet potato, lentil and tahini soup? Or one of these soups:
Carrot and Tahini Soup
2 small onions finely diced
1 large clove of garlic crushed
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon turmeric
¼ teaspoon dried thyme
230 g peeled carrots chopped
500 ml Vegetable stock - just enough to cover the vegetables
½ tablespoon tahini
½ 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.