Carrot Tahini Soup

1/2 tablespoon olive oil
1 onion, finely chopped
3 cloves, of garlic, minced

1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground coriander
1/4 teaspoon cumin
1/4 teaspoon turmeric

1lb carrots, chopped
3 cups water

3 tablespoons tahini

pumpkin seeds (optional)
sesame seeds (optional)

Serves 2-3
In a pan, heat olive oil over medium heat. Add chopped onions and cook until translucent, about 3 minutes. Add minced garlic and cook for another minute.

Stir in all spices, salt and pepper. Now add the chopped carrot and saute for 2-3 minutes. Add water, increase heat to high until it comes to a boil. Cover with lid then cook over medium heat until carrots are thoroughly cooked. Take off the heat and let cool for about 10 minutes before stirring in the tahini. In a food processor, blend the soup until smooth. Reheat of necessary. Transfer soup to serving bowls and garnish with pumpkin or sesame seeds (optional). Serve immediately.

© Anja's Food 4 Thought. Recipe from