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
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/