Carrot Ginger Tahini Soup

Carrot Ginger Tahini Soup

  • Prep Time:
    20 minutes
  • Cook Time:
    25 minutes
  • Serves:
    4 to 6

Ingredients

  • 2 Tbsp. olive oil
  • 1 yellow onion, diced
  • 1 Tbsp. peeled minced ginger
  • 2 cloves garlic, minced
  • Kosher salt
  • 1 tsp. ground turmeric
  • 1 1/2 lbs. carrots (5 medium), peeled and thinly sliced
  • 1 carton (32 oz.) Kitchen Basics® Original Chicken Stock, divided
  • 1/3 cup tahini, well stirred
  • Lemon wedges, for serving
  • Topping Options: Fresh cilantro or dill, crumbled pita chips, plain yogurt, roasted peanuts, cashews or pumpkin seeds, chili oil or Aleppo pepper

  • Prep Time:
    20 minutes

  • Cook Time:
    25 minutes

  • Serves:
    4 to 6
Print Recipe

Simmer sweet carrots, ginger and turmeric in flavorful chicken stock for a soup that's creamy with a touch of nuttiness from tahini. Make it your own with toppings like fresh herbs, nuts, seeds and chili oil.

Prep & Cook Instructions

  1. Heat oil in a large saucepan over medium heat. Stir in onion, ginger, garlic and 1/2 tsp. salt. Cook about 5 minutes until onion is softened. Stir in turmeric and cook 30 seconds.
  2. Stir in carrots and pour in just enough stock to cover the carrots (about half). Bring to a boil over high heat. Reduce heat to maintain a simmer and cook uncovered 15 minutes, until carrots are tender. 
  3. Remove the pan from the heat. Blend soup directly in the pan with an immersion blender until smooth. Alternatively, transfer to a stand blender and blend until smooth, then return to pan.
  4. Stir in remaining stock and tahini; bring back to a simmer over medium heat. Season to taste with salt. Serve with lemon wedges and garnish with desired toppings.
     

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