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.
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
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.