Carrot Tahini Soup

Simple warming vegetable soups have felt like one big bear hug when we've needed it the most. We can let our guard down as our season slows down (yippee!). However, in doing so, we're starting to feel a little more vulnerable to getting sick. So to stay healthy and nourished, I set out to harvest some of the sweetest carrots we've ever grown here at the farm and turn them into this lovely soup. We topped this lightly spiced carrot soup with a toasted pine nut and parsley gremolata, and we were stoked by how well this turned out. I've been on a big "soup topper" kick and love how you can turn a simple soup into something special with the right garnish. Each spoonful was better than the last, and I recommend serving this with some toasted sourdough bread for good measure. This is the perfect autumn soup to help keep you healthy and happy on a chilly evening. Grab a spoon!

Ingredients

Pine Nut Gremolata

• 1/4 cup lightly toasted pine nuts
• 1/4 cup minced parsley
• Zest of 1 lemon
• 1 teaspoon extra virgin olive oil
• Pinch of fine sea salt

Soup

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 1/2 pounds carrots, scrubbed clean and chopped
• 4 cloves of garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 4 cups water + additional to thin if necessary
• 3 tablespoons tahini
• 1 tablespoon fresh lemon juice

Directions

1. Prepare the Gremolata
   Combine all the ingredients for the gremolata in a small bowl. Toss well to ensure the pine nuts, parsley, lemon zest, olive oil, and sea salt are evenly mixed. Set aside until ready to serve.
2. Sauté the Vegetables
   Heat the olive oil in a heavy-bottomed skillet over medium heat. Add the diced onion and cook, stirring occasionally, until it softens, about 5 minutes. Add the chopped carrots, minced garlic, ground cumin, and kosher salt. Stir to coat the vegetables with the spice mixture.
3. Simmer the Soup
   Add the 4 cups of water to the skillet with the vegetables. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer until the carrots are tender, about 20 minutes.
4. Blend the Soup
   Remove the soup from the heat. Add the tahini and fresh lemon juice to the pot. Using an immersion blender, blend the soup until completely smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth. Be cautious with the hot liquid.
5. Adjust Consistency and Seasonings
   If the soup is too thick, add water a little at a time until you reach your desired consistency. Taste the soup and adjust the seasoning if necessary, adding more salt or lemon juice as desired.
6. Serve
   Divide the soup among bowls. Top each bowl with a generous portion of the pine nut gremolata. Serve the soup hot with toasted sourdough bread on the side for a complete meal.

Additional Tips

• Storage: Any leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• Freezing: This soup freezes well. Freeze in individual portions for easy meals. Thaw overnight in the refrigerator before reheating.
• Variations: Add a pinch of cayenne or red pepper flakes for some heat. For a creamier soup, stir in a splash of coconut milk or heavy cream before serving.
• Garnishes: Besides the gremolata, consider topping the soup with a dollop of yogurt, a drizzle of extra virgin olive oil, or a sprinkle of paprika for additional flavor and visual appeal.

Enjoy this comforting and nutritious Carrot Tahini Soup, perfect for those chilly autumn evenings or whenever you need a nourishing meal to warm you up!