How many times have you opened the fridge only to discover, hiding in the back behind yesterday’s leftovers, a produce item that had perhaps seen better days? I’m talking that spinach that gone a little juicy in the bag, the potato gone to sprout, or limp celery devoid of any crunch.
We’ve all been there! It is frustrating to say the least, from both environmental and economic perspectives. No one wants to spend money on food that will go uneaten. Yet, sometimes it is all too easy to forget to prepare every last vegetable.
This recipe arose out of such a problem: an excess of limp carrots, to be exact.
This soup helped me utilize a literal pound of carrots that had lost all of their crunch when I went away on a trip for work. It also came together in less than an hour and required no oven time. One-pot, stove-top, carr-ot😂
Bright carrots and potatoes are simmered together in a curry-spiced broth, topped with creamy tahini sauce with earthy turmeric. Anti-inflammatory goodness for the win! Just remember to add black pepper, as it’s crucial to unlocking these healthy compounds.
The swirls on top are purely optional, but I do enjoy the “marbling” effect. To achieve something similar, just drizzle layers of your tahini creams and run a paring knife in stripes.
It really does not matter what kind of potato use use, Yukon gold or classic sweets both work. The carrots will make up the bulk of the base, while tahini helps to add body (cashew cream is an easy sub.)
This recipe was inspired by The First Mess and will yield 4 large bowls. Please let me know what you think with a comment or note on Instagram!
- 1 -2 TBS olive oil
- 1 medium yellow onion
- 3 stalks celery, diced
- 2 TBS fresh ginger, grated or chopped finely
- 1 tsp sea salt
- 5 cups water or vegetable broth, if you have it on hand
- 5 large carrots, scrubbed and chopped into bite-sized pieces
- 2 small potatoes, diced (Yukon Gold or orange sweet potatoes work)
- 2 TBS curry powder
- Topping cream: 1/4 cup tahini + 1/2 cup water + pinch salt (and optional 1/4 tsp turmeric)
- Heat a large pot to medium and add olive oil. Sauté onion, celery, ginger, and sea salt until soft, about 7 minutes.
- Add water/broth, carrots, potatoes, and curry powder. Bring to a boil, turn to high simmer, and cook uncovered until vegetables are soft (about 30 minutes). Stir every ten minutes to decrease sticking.
- Using an immersion blender (or regular blender in batches), combine soup contents until creamy and uniform. You can leave some chunks if you enjoy heartiness (I do!)
- In a small bowl, make your tahini topping by whisking tahini, water, and salt. After about a minute it should look whipped and velvety. Add half of this mixture to soup and stir to combine (this will add richness).
- Divide remaining tahini mixture into two parts, adding 1/2 tsp turmeric to one. These will be your toppings. When serving the soup, ladle into 4 -5 bowls and dribble tahini creams on each bowl. To achieve a marbled effect, draw a paring knife through each bubble. Enjoy!