Golden Carrot Soup & Sesame Soup

Jana Matthews

1½ Tbsp olive or hemp oil

1 onion, chopped

2 large garlic cloves, chopped

½ tsp ground coriander

¼ tsp turmeric

Pinch of Kashmiri chili powder to taste

4 cups vegetable stock

2 ½ cups peeled and thinly sliced carrots

2 Tbsp tahini

Lemon juice, to taste

Salt and black pepper

Coconut milk

Heat the oil in a saucepan over a medium heat.

Add the onion and fry, stirring occasionally, for 2 minutes.

Add the garlic and fry for 1 to 3 minutes until the onion is softened but not colored.

Add the ground coriander, turmeric and chili powder and stir for 30 seconds. Watch closely that the spices do not burn.

Add the stock and carrots and season with salt and pepper. Cover and bring to boil, then reduce the heat and simmer for 12 to 15 minutes until the carrots are tender.

Add the tahini and stir until it dissolves.

Blend the soup to the preferred consistency, then add the lemon juice and adjust the salt and pepper if necessary.

Finally add coconut milk to taste and blend till combined.

I ♥ Soup - Page 135

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