Spiced Carrot and Tahini Soup with Shelled Hemp Seeds

A fabulous starter course from my pal and colleague, Marlene Watson-Tara. This brilliant soup is warming, anti-inflammatory, energizing and simply luscious.

Makes 4-5 servings

Ingredient List: 

1 tbsp. Extra virgin olive oil or water
6 medium sized carrots, diced
1 large onion diced
1 clove garlic, crushed
¼ tsp. ground coriander
¼ tsp. ground cumin
¼ tsp. ground turmeric
¼ tsp. sea salt
3 to 4 cups organic vegetable stock
1 heaped tbsp. tahini
½ tsp. lemon juice
Black sesame seeds
Shelled hemp 

Step By Step Instructions: 

Heat the oil or water in the pan on a low heat. Sauté the carrots, onion, garlic, ground coriander, ground cumin, ground turmeric, and sea salt, stirring to mix well. After 5 minutes add vegetable stock.  Bring to a boil and simmer on low heat for 15 minutes, or until vegetables are soft.

Transfer to a blender.  Add tahini and lemon juice and blend until creamy, adding water to achieve the desired consistency.  Serve dusted with a little turmeric and garnish with some shelled hemp and black sesame seeds.

Recipe courtesy of http://macrovegan.org/macrovegan-cooklets/