Tahini-Carrot Soup with Pistachios

Adapted from Cooking light

Ingredients

1 tablespoon olive oil

1 large yellow onion, chopped (about 2 cups)

1/2 teaspoon kosher salt

1/2 teaspoon smoked paprika

1/4 teaspoon ground turmeric

1 teaspoon Moroccan seasoning

2 garlic cloves, chopped

1 pound carrots, peeled and chopped

3 cups unsalted chicken or vegetable stock

3 tablespoons tahini (sesame seed paste), well stirred

6 tablespoons unsalted pistachios, coarsely chopped

2 teaspoons fresh oregano leaves

1 cup shredded peeled carrots for garnish

Tahini Sauce (See Below)

Directions

1. Heat oil in a large Dutch oven over medium-high. Add onion, sauté 5 minutes. Stir in salt, paprika, turmeric, and garlic; cook 1 minute. Add carrots; cook 1 minute. Stir in stock; bring to a boil. Reduce heat to medium-low; cover and simmer 20 minutes or until carrots are very tender.
2. Combine carrot mixture and 3 tablespoons tahini in a blender. Remove center piece from blender lid (to allow steam to escape); secure lid on blender. Place a clean kitchen towel over opening in lid (to avoid splatters). Process until smooth. Divide soup evenly among 4 bowls. Drizzle 2 teaspoons Tahini Sauce over each serving. Top each serving with 1 1/2 tablespoons pistachios and 1/2 teaspoon oregano leaves.

Tahini Sauce

Ingredients

3 tablespoons fresh lemon juice

2 teaspoons minced garlic

1/2 teaspoon kosher salt

1/2 cup tahini (sesame seed paste), well stirred

6 tablespoons ice water

Minced flat leaf parsley

1 Teaspoon zest of lemon

Directions

1. Combine first 3 ingredients in a bowl; let stand 10 minutes.
2. Add tahini to garlic mixture, stirring with a whisk to combine (mixture will be very thick).
3. Add 6 tablespoons ice water, 2 tablespoons at a time, stirring after each addition until incorporated and sauce reaches desired consistency.