Tahini-Carrot Soup with Pistachios

Steps to make

1. 1

   Heat oil

   2 min
   

   In a large Dutch oven over medium-high heat, heat 1 tablespoon olive oil.

2. 2

   Sauté onion and spices

   6 min
   

   Add 1 chopped onion and sauté for 5 minutes until translucent. Stir in ½ a teaspoon kosher salt, ½ teaspoon smoked paprika, ¼ teaspoon ground turmeric, and 2 cloves chopped garlic and cook for 1 minute.

4. 3

   Add carrots

   1 min
   

   Add 1 pound chopped carrots and cook, stirring, for 1 more minute.

5. 4

   Add stock

   5 min
   

   Add in 3 cups unsalted vegetable stock and bring to a boil.

6. 5

   Cook

   20 min
   

   Reduce the heat to medium-low, cover and simmer the soup for 20 minutes or until carrots are soft and tender.

7. 6

   Combine soup and tahini

   1 min
   

   In a blender, combine the carrot soup and 3 tablespoons tahini.

8. 7

   Blend

   2 min
   

   Remove the center cap from the blender lid and secure the lid on the blender. Cover the lid with a clean kitchen towel and process the soup until smooth.

9. 8

   Serve

   

   Pour the soup into 4 bowls. Drizzle 2 teaspoons tahini sauce over each serving and garnish with chopped pistachios and oregano leaves. Serve and enjoy!