Recipes
Carrot soup with tehina drizzle
Sharon lurie - Jewish life magazine issue 139 July 2020
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