Carrot, ginger, tahini soup

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Step 1

In a heavy bottom pot, heat your oil.

Step 2

Once hot, add your onion and salt. sauté for 1 minute

Step 3

Add your garlic, ginger and celery and sauté for another 1 minute

Step 4

Add the carrots along with your spices and honey. Mix and cook until the spices become fragrant.

Step 5

Add your broth/water. Reduce your heat and let the soup simmer for 30 to 40 minutes or until the carrots are tender.

Step 6

Get some canned chickpeas and drain. Dry with paper towel. Coat with some olive oil, salt and cumin and bake at 400 for 20m or until crispy.

Step 7

Once your soup is done, turn off the stove and blend with an immersion blender.

Step 8

Add lemon, and mix

Step 9

Add about 3/4 of the tahini mixture, saving some for garnish. Taste and adjust seasoning if needed.

Step 10

Serve with a drizzle of more tahini, any fresh herb (parsley) and chickpeas