Creamy Carrot Soup with Tahini

Creamy Carrot Soup with Tahini – A fall comfort food delight

Are you in need of a warm and comforting soup to embrace the fall season? Look no further than our Creamy Carrot Soup with Tahini! This delightful puréed soup, crafted from your pantry staple carrots, is elevated with a zesty tahini sauce that will surely brighten your week.

Infused with the rich flavours of celery, red peppers, garlic, ginger, coconut milk, tahini, and lime, this simple yet remarkably flavourful soup is a true delight. Its velvety texture is a testament to its smooth and creamy nature, and it boasts a delightful contrast with homemade radish crisps toppings that provide a satisfying crisp finish.

While this soup is perfect for those early weeks of autumn, it also doubles as the ultimate cold weather comfort food. Its spicy and lemony notes, combined with its creamy and smooth consistency, make it an irresistible choice for chilly days.

Moreover, this Creamy Carrot and Tahini Soup is a vegan/vegetarian recipe that’s perfect for a light and wholesome meal. So, whether summer has briefly made an appearance only to give way to cold and chilly weather again, or you simply crave the comfort of a hearty soup, this recipe is your ideal choice. Say goodbye to salads for now, and let this delightful soup warm your soul during the cooler months.

What Tahini In Soup ????

“Using tahini in soup? Absolutely! Tahini can be a surprising yet delightful addition to soup recipes. It contributes a creamy texture and imparts a subtle nutty undertone to the dish. In the case of the creamy carrot soup mentioned earlier, tahini plays a key role in enhancing both its consistency and flavour profile. By incorporating tahini, this soup becomes rich and creamy without the need for dairy, making it a fantastic choice for those following vegan or dairy-free diets.

Tahini, crafted from ground sesame seeds, is a versatile ingredient often found in Middle Eastern and Mediterranean cuisines. Its slightly nutty flavor makes it a versatile addition to various culinary creations, including salad dressings, dips, sauces, and yes, even soups.

If you’re curious about using tahini in your soups, consider experimenting with recipes such as carrot soup, butternut squash soup, or hearty lentil soup. You’ll discover that tahini can provide a unique twist that elevates the overall taste and texture of your soup.”

Ingredients Used to Make This Creamy Carrot and Tahini Soup

Here’s a list of the ingredients you’ll need for this recipe:

• Carrots – Essential for the carrot soup’s main flavour.
• Celery – Adds a subtle background flavour, especially important when using water instead of stock.
• Onion – A classic soup ingredient that provides depth and aroma.
• Ginger – Provides a warm and spicy kick to the soup.
• Garlic – Enhances the savoury flavour of the soup.
• Red Pepper – Adds a touch of heat and a pop of colour to the soup.
• Serrano chilli – to add a light spicy kick
• Tahini – Adds a rich, nutty, and creamy texture to the soup.
• Dried Spices – bay leaf, cumin powder, paprika, and sumac all add flavour and spice to the soup.
• Coriander stems – adds freshness and aromatics
• Salt – Enhances the overall taste of the soup.
• Oil – Olive oil is preferred, but any cooking oil or even butter can work.
• Vegetable Stock – While water can be used, vegetable stock will impart extra depth and flavour to the soup.

These ingredients will come together to create a delicious and flavourful carrot soup with tahini.

How to Make Creamy Carrot Soup with Tahini

This carrot soup boasts a distinctive character with the infusion of celery, onions, garlic, and ginger. The method involves incorporating these ingredients gradually. Each adding its unique essence to the mix.

1. Start with onions and bay leaf and let them soften for a minute or two.
2. Then add the ginger, garlic, celery, chillies and red peppers. Allow them to cook until they reach a tender state and the vegetables start to release their aromatic fragrances.
3. Add the carrots, paprika and stock. Bring the soup to a boil and add the tahini. Tahini compliments the inherent sweetness of the carrots. Add the cumin powder, sumac and coriander stems.
4. Give the mixture a good stir and let it simmer for 8-10 minutes. Add the coconut milk and cook till the vegetable are tender and cooked.
5. Remove from heat and discard the bay leaf. Add the mix to a high speed blender and pulse until smooth and velvety.
6. Pour the soup back into the pan and add fresh lime juice. This imparts a burst of brightness to the soup. Taste and adjust the seasonings.

Garnish the creamy carrot soup with an array of colourful, crisp toppings, including radish crisp, sesame seeds, and coriander. For an extra layer of flavour and creaminess, drizzle the soup with creamy tahini.

More Soup Recipes that you might like:

1. Homemade Cream of Mushroom Soup
2. Classic Cream of Tomato Soup
3. Creamy Minestrone Soup
4. Simple Carrot & Cabbage Miso Soup

Afraid you’ll miss a post? Subscribe today and receive updates on new posts, and bonus recipes and information! Follow along on Instagram, Facebook, Tiktok and Pinterest for food inspiration and adventures.

Creamy Carrot Soup With Tahini

Serves: 4 Prep Time: 15 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Pin

Print

Ingredients

For the Tahini Cream

• 2 tbsp tahini
• 1-2 tbsp water
• 1 tsp lime juice
• 1 tsp honey
• ¼ tsp minced garlic
• ¼ tsp minced ginger

For the Carrot Soup

• 2 tbsp olive oil
• 650g carrots, washed, peeled and diced
• 1 large shallot, diced
• 2 celery sticks, diced
• ½  red pepper, diced
• 2 tbsp ginger, roughly chopped
• 3 cloves garlic, roughly chopped
• 1-2 bay leaves
• 3-4 black peppercorns
• ¼ cup tahini
• 1 tsp cumin powder
• ½ tsp paprika
• ½ tsp sumac
• 2 tbsp lime juice
• 1 litre vegetable stock
• 300g canned coconut milk

Topping

• Radish crisps (recipe below)
• sesame seeds
• tahini cream
• rose zaatar
• coriander leaves

method

1. Heat the Pot: Place a large heavy-bottomed pot over medium heat. Add enough oil to coat the bottom.

2. Sauté Onions: Once the pot is hot, add the bay leaf and  onion and  cook for about 3-4 minutes, or until they start to sweat and slightly change its colour, stirring frequently.

3. Add and Sauté Aromatics: Now stir in the garlic, ginger, and celery, and cook for a minute or two. Add the red chilli and red pepper. Sauté for another minute. 

4. Add Carrots:  Then, add the carrots to the pot, along with paprika and vegetable stock. Bring to a boil. 

5. Incorporate Tahini and Coconut Milk: Add the tahini and  pour in the coconut milk. Stir well to fully incorporate all the ingredients. Add the cumin powder, sumac and coriander stems. 

6. Bring to a Boil: Increase the heat to medium-high and bring the soup to a boil. Once it's boiling, reduce the heat to medium-low and let it simmer for about 20-25 minutes or until the carrots are completely tender, stirring occasionally.

7. Blend the Soup: Remove the bay leaf and ladle the hot soup into a blender (be careful not to burn yourself while blending) . Blend until it's smooth and creamy.

8. For tahini Cream: In a small mixing bowl add all the ingredients of the tahini cream and mix well until smooth and creamy. 

9. Season and Add Lime Juice: Pour the blended soup back into the pan.  Stir in the lime juice and season with salt and pepper . Taste and adjust the seasonings. 

10. Garnish and Serve: Serve the soup with a drizzle of tahini cream, a pinch of rose za'atar,  radish crisp, sesame seeds, and coriander on top.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!