Makes 4-6 servings.
A soup for all seasons, it can be served hot, at room temperature or cold. It freezes very well to have on hand.
INGREDIENTS:
2 tablespoons extra -virgin olive oil
1 onion, sliced
2 garlic cloves quartered
1 teaspoon ground turmeric
1 teaspoon ground cumin
4 medium carrots, peeled, sliced thinly
4 cups vegetable broth
2 tablespoons tahini
1-2 tablespoons lime juice
Kosher salt
Freshly ground black pepper
Garnish, 2 tablespoons toasted cashews, coarsely chopped, or toasted sunflower seeds.
PREPARATION:
Heat the oil in a medium saucepan. Add the onion, garlic, turmeric and cumin. Sauté for a few minutes. Add the carrots, 3 ½ cups broth and tahini.
Bring to a boil over high heat. Lower the heat and cook covered for about 30 minutes, or until the carrots are tender.
Puree in a Vitamix until smooth. Adjust the consistency with the reserved broth and season to taste with turmeric, cumin, tahini, lime juice, salt and pepper.
NOTE:
If you freeze the soup, be sure to whisk it as it is boiling to bring it back to its silky texture.
