Tahini Carrot Soup | Chef Judi

Chef Judi - Tahini Carrot Soup With Pistachios & Tahini Lemon Sauce

Tahini Carrot Soup | Chef Judi

Tahini Carrot Soup | Chef Judi
Tahini Carrot Soup | Chef Judi

Ingredients:

  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped (about 2 cups)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground turmeric1 teaspoon Moroccan seasoning2 garlic cloves, chopped
  • 1 pound carrots, peeled and chopped
  • 3 cups unsalted chicken or vegetable stock
  • 3 tablespoons tahini (sesame seed paste), well stirred
  • 6 tablespoons unsalted pistachios, coarsely chopped
  • 2 teaspoons fresh oregano leaves
  • 1 cup shredded peeled carrots for garnish
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons minced garlic
  • 1/2 teaspoon kosher salt
  • 1/2 cup tahini (sesame seed paste), well stirred
  • 6 tablespoons ice water
  • Minced flat leaf parsley
  • 1 Teaspoon zest of lemon

Instructions:

  • 1. Heat oil in a large Dutch oven over medium-high. Add onion; sauté 5 minutes. Stir in salt, paprika, turmeric, and garlic; cook 1 minute. Add carrots; cook 1 minute. Stir in stock; bring to a boil. Reduce heat to medium-low; cover and simmer 20 minutes or until carrots are very tender.
  • 2. Combine carrot mixture and 3 tablespoons tahini in a blender. Remove center piece from blender lid (to allow steam to escape); secure lid on blender. Place a clean kitchen towel over opening in lid (to avoid splatters). Process until smooth. Divide soup evenly among 4 bowls. Drizzle 2 teaspoons Tahini Sauce over each serving. Top each serving with 1 1/2 tablespoons pistachios and 1/2 teaspoon oregano leaves.
  • Combine first 3 ingredients in a bowl; let stand 10 minutes. Add tahini to garlic mixture, stirring with a whisk to combine (mixture will be very thick). Add 6 tablespoons ice water, 2 tablespoons at a time, stirring after each addition until incorporated and sauce reaches desired consistency.

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