MOUNT ATHOS TAHINI SOUP
From the Holy Monastery of Simonopetra, Mount Athos (Greece) From the Greek Gourmet Traveler Winter-Spring 2007 edition for Kerasma. Prep and Cook time a guess.
Provided by ThatSouthernBelle
Categories Greek
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil rice in water and salt until tender.
- Remove from flame and add half of lemon juice.
- In a medium bowl mix tahini with one cup of soup broth until creamy, adding more broth if necessary.
- Mix in remaining lemon juice.
- Pour mixture into soup stirring constantly until liquids blend.
- Stir in carrots, green onions, and parsley.
- Adjust seasoning.
- Serve with.
- lemon wedges and whole wheat rusks (paximadia).
Nutrition Facts : Calories 351, Fat 14.4, SaturatedFat 2.1, Sodium 64.2, Carbohydrate 49.1, Fiber 4.8, Sugar 1.8, Protein 8.1
ROASTED CARROT AND TAHINI SOUP
A little sweet, a little creamy, a little nutty. Combine that with a variety of spices and you have a flavorful carrot soup! Garnish with shelled pumpkin seeds if desired.
Provided by France C
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 28 g, Cholesterol 27.2 mg, Fat 27.7 g, Fiber 8.4 g, Protein 7.6 g, SaturatedFat 7.3 g, Sodium 920.9 mg, Sugar 11.9 g
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