Carrot Tahini Soup With Coriander Turmeric And Lemon Recipes

Steps:

• In a soup pot over medium heat, pour in oil, then add leek and sauté until translucent, about 4 minutes. Add garlic, salt, pepper, coriander, turmeric and cayenne, and cook until garlic is fragrant, about 1 minute.
• Add carrots and stir to coat them with leek mixture. Cook, stirring, for 3 minutes, then add broth, thyme, if using, and 2 cups water. Bring to a simmer, partly cover and cook until carrots are very tender, about 25 minutes.
• Meanwhile, heat oven to 400 degrees. Brush pita wedges with a little olive oil and sprinkle with salt. Spread them on a baking sheet and bake until brown and crisp, about 10 to 12 minutes. Let cool.
• When carrots are tender, turn off heat and let soup cool for 10 minutes. Remove thyme branches and stir in tahini. Using either an immersion blender, standard blender or food processor, purée soup until smooth. Return to pot and reheat if necessary. Taste and add lemon juice and more salt if desired.
• Serve soup garnished with the lemon zest, cilantro and pita wedges.

Steps:

• First, make the sauce: Combine tahini, lemon juice, garlic, salt, cumin and red-pepper flakes with 2 tablespoons water in a medium bowl. Whisk until smooth, adding more water as needed to achieve a drizzle-able consistency, and set aside.
• Next, make the soup: Add stock to a Dutch oven or heavy pot, and bring to a boil over high heat. Stir in spinach, cilantro, tahini and salt, and return to a boil. Turn off heat, and stir in lemon juice.
• Use an immersion blender to purée soup. Taste, and adjust seasoning with more salt and lemon, if desired.
• Serve soup immediately, and drizzle with tahini sauce. Cover and refrigerate remaining soup and sauce for up to 1 week, or freeze soup for up to 1 month.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Combine carrots, onion, and garlic in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread vegetables evenly on the baking sheet.
• Roast in the preheated oven until lightly browned and soft, about 25 minutes.
• Combine 2 cups vegetable broth with 1/2 of the cooked vegetables in a blender jar. Puree until smooth and pour into a large saucepan over medium heat. Puree remaining broth and vegetables with tahini; pour into the saucepan.
• Add curry powder, coriander, ginger, turmeric, and cardamom to the vegetable puree. Stir until warm. Stir in heavy cream and remove from heat. Season with salt and pepper. Ladle soup into bowls.

Steps:

• Heat the oil and 2 tbsp butter in a large flameproof casserole or heavy-based saucepan.
• Fry the onion over a gentle heat for 3-4 minutes, until slightly softened.
• Add the celery and potatoes to the onions in the pan, and cook for a few minutes.
• Add the carrots, and fry the mixture over a gentle heat for 3-4 minutes, stirring.
• Cover the pan and reduce the heat even further.
• Sweat the mixture for about 10 minutes, stirring occasionally so the vegetables do not stick to the base.
• Add the stock and bring to a boil.
• Half cover the pan and simmer for a further 8-10 minutes, until the carrots and potatoes are tender.
• Melt the remaining butter in a small saucepan and fry the ground coriander for about 1 minutes, stirring constantly.
• Reduce the heat and add the fresh coriander and fry for about 1 minute. Set aside.
• Process the soup in a blender and pour back into the saucepan.
• Stir in the milk and the coriander mixture.
• Season with salt and pepper, heat gently, taste and adjust seasoning.
• Serve garnished with fresh coriander.
• Tip: For a more piquant flavor, add a little lemon juice just before serving.