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/