Carrot and Tahini Soup with Pita Chips

Yield: Serves 6


2 Tbs (30 ml) canola or extra virgin olive oil

½ white onion, small diced

3 cloves of garlic, minced

½ tsp black pepper

1 tsp kosher or sea salt

½ tsp ground coriander

½ tsp turmeric

Pinch of cayenne (depends on how spicy you like it)

450 g carrots, peeled and diced one cm thick

½ - 398 ml can of chickpeas, drained and rinsed

6 cups (1½ L) vegetable stock

2 sprigs fresh thyme, stems removed and chopped

⅓ cup (80 ml) tahini

Juice of one fresh lemon (save zest for garnish)

2 pita breads, cut into 6 pieces each

1 Tbs (15 ml) olive oil, chopped fresh cilantro


  1. Preheat oven to 350º F. Brush the wedges of pita with olive oil, sprinkle with salt and toast in the oven for 5-6 minutes until golden brown and crisp on all edges. Set aside to cool
  2. In a medium saucepot, heat the oil over a medium high heat, then sauté the onions and garlic for 3 or 4 minutes, until tender and transparent
  3. Season with salt, pepper, and spices and cook for another two minutes
  4. Add the carrots and vegetable stock. Turn down to low and let simmer for approximately 15 minutes, until the carrots are fork tender, then add the chickpeas and tahini
  5. Puree the soup until smooth with a hand blender, blender or food processor. Add the fresh thyme and lemon juice at the end
  6. Garnish with fresh cilantro, lemon zest and pita chips

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