Ingredients:
1.5 lbs. carrots peeled and sliced
4 cups Homemade chicken stock or vegetable stock (9or a mix of both)
2 leeks white parts only chopped
1 onion chopped
Sachet with thyme, pepper corns and parsley and bay leaf
3 cloves of garlic turned into paste
Salt
pepper
Coriander
Turmeric
Olive oil
For the finish:
Lemon
Aleppo pepper
Mint
Instructions:
In a medium to large dutch oven, heat olive oil and add onions and leeks. Cook until transculent and starting to turn a golden color. Add carrots and garlic paste. Cook for 5 minutes more. Add spices and sachet along with broth. Cook for 45 minutes, turn off heat and remove the sachet. Using an immersion blender blend the soup and stir in the tahini and juice of a half of a lemon. Serve with a sprinkling of mint, Aleppo pepper and a drizzle of olive oil.
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