Spiced Carrot and Tahini Soup with Shelled Hemp Seeds
June 22, 2017
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/