Spiced Carrot Soup with Green Tahini Swirl

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This Spiced Carrot Soup with Green Tahini Swirl recipe is full of vegetables and topped with green tahini dressing. A perfect soup for cold weather meals.

Happy New Year! Hope you all are having a wonderful 2018 so far. I usually start off the year with a bang here at VV with a plethora of new healthy recipes to get your year going. To be honest thought, things are starting out a bit slow around here while my studio space is in limbo (the floors are getting redone next week so everything is packed in boxes in the basement). I just keep telling myself it’s going to be so great when it’s done and I’m hoping to be back into my weekly routine in the next few weeks once the construction is finished up later this month.

In other news, we are on about week 3 of freezing temperatures that hover in the negatives. I’m all about bundling up and being active in the winter but these temperatures make it hard to be outside for more than a few minutes. Instead of taking winter hikes and exploring our new neighborhood, I’ve been hulled up inside the house downing cups of tea and eating endless soup…like this Spiced Carrot Soup with Green Tahini Swirl!

The green tahini may sound familiar to you and it’s because I just shared it on a pita / egg situation with you last month. I can’t help it…this sauce is just that good. I’ve been making batches of it and then using it for dressing, drizzled on eggs, drizzled into soup, and as a dip for veggies.

The soup itself is a pretty standard pureed carrot soup that I upgraded with extra spices and a ton of toppings. I love how flavorful you can get purreed soup but often times get bored with the silky texture so I usually always like to finish them with a few crunchy vegetables and some sort of seed (or other crunchy addition).

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Spiced Carrot Soup with Green Tahini Swirl

This Spiced Carrot Soup with Green Tahini Swirl recipe is full of vegetables and topped with green tahini dressing. A perfect soup for cold weather meals.

Ingredients

For the Soup:

• 1 Tbsp olive oil
• 1 onion diced
• 2 celery stalks diced
• 1 pound carrots diced (+ more for topping)
• 2 garlic cloves minced
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 2 cups vegetable broth
• 1/2 cup whole milk
• salt / pepper to taste

For the Green Tahini:

• 1/2 cup tahini
• 1/2 cup cilantro chopped
• 1/4 cup parsley chopped + more garnish
• 1 garlic clove peeled
• 1/2 tsp cumin
• 1/2 tsp Za'atar optional but recommended (+ more for topping)
• 1 tsp salt
• 2 Tbsp lemon juice

For garnish:

• Sesame seeds
• parsley chopped
• chives chopped
• chili pepper flakes (optional)

Instructions

For the soup:

1. Heat oil in a large stockpot over medium heat. Add in onion, celery, carrots, and a dash of salt and saute for 5-7 minute or until soft.
   

2. Add in garlic, chili powder, paprika, oregano, and cayenne pepper and saute for another 30 seconds.

3. Next, add in vegetable broth and 3 cups of water. Bring to a boil and then lower heat to medium-low and let simmer for 30 minutes or until the vegetables are very soft.

4. Remove from heat and use an immersion blender to blend until smooth. Stir in the milk and season with salt and pepper.

For the green tahini:

1. Meanwhile, while the soup is simmering, In a high speed blender or food processor, blend the tahini, cilantro, parsley, garlic, cumin, za'atar, salt, lemon juice, and 1/4 cup water until creamy and no lumps remain. If it's too thick to drizzle then add more water, 1 Tbsp at a time, until desired consistency is reached.

To Serve:

1. Scoop soup into serving bowls and swirl with green tahini. Top with chopped carrots, sesame seeds, parsley, green onions, and chili pepper flakes. Serve warm.