Tahini-Carrot Soup with Pistachios

(From Cooking Light)

IngredientsTahini-Carrot Soup with Pistachios

  • 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

Instructions

  • 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.
  • 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.
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