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Tahini-Carrot Soup with Pistachios

Photo: Jennifer Causey
Active time 15 mins
Total time 35 mins
Yield

Serves 4 (serving size: about 1 1/4 cups)

Luscious, velvety carrot soup gets its body from tahini, not yogurt or cream. Tahini’s ability to stand in for dairy makes it a go-to for vegans and those who keep kosher. Thankfully, this is a sub that sacrifices nothing; it keeps the soup in super-savory territory despite the sweetness of the carrots. Smoked paprika and pistachios provide a Turkish feel, but you could substitute earthy spices like cumin and coriander, or even a dollop of miso and a splash of soy sauce for more umami. Any crunchy topper is welcome. Try roasted chickpeas, chopped almonds, or diced red bell pepper.

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 turmeric
  • 2 garlic cloves, chopped
  • 1 pound carrots, peeled and chopped
  • 3 cups unsalted chicken or vegetable stock (such as Swanson)
  • 3 tablespoons tahini (sesame seed paste), well stirred
  • 8 teaspoons Tahini Sauce
  • 6 tablespoons unsalted pistachios, coarsely chopped
  • 2 teaspoons fresh oregano leaves

Nutrition Information

  • calories 273
  • fat 17.6 g
  • satfat 2.4 g
  • monofat 8.5 g
  • polyfat 5.9 g
  • protein 10 g
  • carbohydrate 23 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 464 mg
  • calcium 90 mg
  • sugars 9 g
  • Est. Added Sugars 0 g

How to Make It

  1. 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. 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.