1 small brown onion, finely diced
2 garlic cloves, sliced
1 tbsp extra virgin olive oil
½ tsp dried oregano
¼ tsp smoked paprika
¼ tsp turmeric
¼ tsp cinnamon
1 tsp fresh ginger, microplaned
3 large carrots, chopped
3 tbsp tahini
4 cups vegetable broth
Salt & pepper
Small bunch parsley, finely chopped
½ lemon, juice
2 tbsp fresh parsley, chopped
¼ cup cashews, toasted + chopped
¼ cup pecans, toasted + chopped
¼ cup pepitas, toasted + chopped
¼ cup hemp seeds, toasted + chopped
Pinch Za’atar or dukkah
2 tbsp light soy
In a large pot sauté onion and garlic until it softens. Add spices and sauté for another 1-2 minutes, then the carrots and sauté for another 5 minutes.
Add tahini, lemon juice, parsley and vegetable broth.
Bring to the boil and simmer until carrots are tender, about 30-40 minutes.
Blend the soup until smooth and creamy.
Toast nuts, seeds and za’atar with light soy. Serve soup with nuts on top and garnish with fresh parsley.