Luscious, velvety carrot soup gets its body from tahini, not yogurt or cream. Tahini's ability to stand in for dairy makes it a go-to for vegans and those who keep kosher. This sub keeps the soup in super-savory territory as well.

Hannah Klinger
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Recipe Summary

15 mins
35 mins
Serves 4 (serving size: about 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

273 calories; fat 17.6g; saturated fat 2.4g; mono fat 8.5g; poly fat 5.9g; protein 10g; carbohydrates 23g; fiber 6g; iron 2mg; sodium 464mg; calcium 90mg; sugars 9g.