Carrot soup with tehina drizzle

2 tbls oil 2 large onions chopped 3 sticks celery, roughly chopped 3 cloves garlic 1 tbls fresh ginger ½ tsp cardamom spice 1kg carrots roughly chopped 1 large sweet potato (250g) preferably the orange variety 2 golden delicious apples, peeled and cubed 2 litres chicken/vegetable stock (3 cubes per litre) 400ml coconut milk Pinch of nutmeg Salt and pepper to taste 250g tachina mixed with a little water to make it more pourable 35g fresh coriander/parsley roughly chopped (for sprinkling on soup) METHOD In a large pot, heat oil and fry chopped onions until lightly golden. Add chunked celery, garlic, and ginger, and continue to cook for a minute or two. Add carrots, apples, and chicken/vegetable stock. Bring to a boil and, once boiling, reduce to a simmer and allow to simmer for about 1½ to 2 hours. Blend the soup with an immersion blender or in a food processor. While still blending, slowly add coconut cream and pinch of nutmeg. Add salt and pepper Just before serving, swirl some tahini or non-dairy creamer into the soup. Sprinkle with chopped coriander or parsley