The accompanying images over at The First Mess were so stunning, we absolutely had to share this recipe. I mean, look at that bowl! It looks like a Jackson Pollock Painting. This soup here has a nice autumn smokiness to it. The recipe calls for a tahini cream sauce, but you can use cashew cream as well.
- Category: Soups & Stews
- 1 tbsp. olive oil
- 3/4 c diced onion
- 1/2 c diced celery (I used celery root)
- 1 (1 1/2 inch) piece of ginger, finely chopped
- 4 c vegetable broth
- 1 1/4 lb carrots, chopped
- 1 small to medium russet potato, cut into large pieces (I used a large yukon gold)
- 1 1/2 tsp. mild curry powder
- 1 pinch salt
Tahini Cream Ingredients
- 1/4 c raw tahini
- 1/3 c filtered water (+ extra if needed)
- 1/2 tsp. turmeric
- Heat the oil in a large pot over medium heat.
- Add the onion, celery, and ginger and sauté until the onion is tender and translucent, about 8 minutes.
- Stir in the broth, carrots, potato, and curry powder and bring to a boil.
- Season everything with salt.
- Decrease the heat to maintain a simmer.
- Cook, stirring occasionally, until the carrots are tender, about 25 minutes.
- Using an immersion blender (or using a regular blender and working in batches), blend until completely smooth.
- Return the soup to the pot over low heat and cook, stirring often, until heated through.
- In a small bowl, stir together the raw tahini, water, and salt to taste.
- It will seem chunky and weird at first, but keep at it until you have the consistency of coffee cream/half ‘n’ half. Add more water if necessary.
- Pour half of the tahini cream into the pot of soup and stir to incorporate.
- With the remaining tahini cream, scrape half of it into a small bowl.
- Add the turmeric to the small bowl and stir to combine.
- Serve the soup hot and garnish with swirls of the regular and turmeric tahini cream.
- Drag a paring knife through the swirls for a marble effect, if you like.