Tahini-Carrot Soup with Greek Honey
You're going to love this tahini-carrot soup with Greek honey! Tahini, nutty, rich and packed with nutrients, is a great ingredient if you want to add powerful antioxidants and healthy fats to your diet, as well as a number of vitamins and minerals. It's a very rich source of calcium, one reason it's so popular during periods of fasting in Greece, replacing dairy. You'll make this yummy soup a weekly favorite!
Ingredients
- 1 ½ pounds carrots, peeled and cut 1-inch pieces
- 1 sweet potato, peeled and diced
- 1 large red onion, cut into 1-inch pieces
- 2 leeks, trimmed and chopped
- 1 cup chopped Chinese celery
- 3 cloves garlic, chopped
- 4 Tbsp olive oil plus more for drizzling
- ½ tsp curry powder
- ½ tsp ground coriander
- 1/2 tsp ground ginger
- ⅛ tsp ground turmeric
- Pinch cayenne, if desired
- Pinch cinnamon powder
- 1 strip of orange zest
- Sea salt and ground black pepper to taste
- ¼ tsp ground black pepper
- 4 cups vegetable stock or water
- ⅓ cup tahini
- Drizzling of Ikarian honey for finish
- 2 Tbsp Balsamic vinegar
Instructions
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Heat the 4 tablespoons of olive oil in a soup pot and sweat the carrots, sweet potato, onions, leeks and celery over medium heat, covered, for five minutes. Stir in the garlic. Reduce heat and stir in the spices and orange zest. Cover and continue to sweat for 2 – 3 minutes, for the spice aromas to bloom.
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Add water or broth. Season with salt and pepper. Cook until the carrots are soft.
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Using an immersion blender, puree everything in the pot until smooth. Stir in the tahini, honey, balsamic vinegar and additional olive oil. Taste and adjust seasoning with salt, balsamic, honey or tahini, as desired.
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Serve and drizzle with a thin thread of tahini and Ikarian honey if desired.
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