Seeded Tahini Soup

Serves 4
Time 50 minutes


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.