May I make a very bold statement today? Here we go: Everything tastes better with tahini.There, I said it. These days, I hardly have a meal without tahini. It’s either in my hummus, or in the dressing over a huge bowl of veggies or as a sauce to go with my falafels or some noodles. And now also in my soup.

As summer comes to a close, it’s time to cook more soups again. Something comforting with a variety of vegetables and spices inside that help you protect from the colds and flus that often come along with a change of season.

My spice mix includes coriander, cumin and turmeric. Especially the two latter ones are known to have great anti inflammatory effects on your body and should actually be consumed regularly. They strengthen the immune system and help weight loss by increasing fat metabolism.
Garlic promotes the well-being of the immune systems with antioxidant properties. It is also cholesterol lowering. Carrots have great antioxidant properties and and are full of vitamin A, B and E. Tahini is a gold mine for vitamin B and calcium. Because it’s ground up, it is very easy to digest, and the nutritional properties will be in your bloodstream within 30 minutes after consumption.

After this little scientific list of nutritional properties I will not leave you before emphasizing how good this soup tastes. The sweetness of the carrots is bounced off against the punch of the spices and the tahini adds a lovely nutty flavor to it. That’s carrot soup taken to another level. Enjoy!



1/2 tablespoon olive oil
1 onion, finely chopped
3 cloves, of garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon  ground coriander
1/4 teaspoon cumin
1/4 teaspoon turmeric
1lb carrots, chopped
 3 cups water
3 tablespoons tahini
pumpkin seeds (optional)
sesame seeds (optional)
Serves 2-3

In a pan, heat olive oil over medium heat. Add chopped onions and cook until translucent, about 3 minutes. Add minced garlic and cook for another minute.

Stir in all spices, salt and pepper. Now add the chopped carrots and saute for 2-3 minutes. Add water, increase heat to high until it comes to a boil. Cover with lid then cook over medium heat until carrots are thoroughly cooked. Take off the heat and let cool for about 10 minutes before stirring in the tahini. In a food processor, blend the soup until smooth. Reheat of necessary.

Transfer soup to serving bowls and garnish with pumpkin or sesame seeds (optional). Serve immediately.



  1. This sounds delicious! I make a much plainer carrot soup (carrots sweated in a little butter with a few pieces of stick cinnamon; add water and a sprinkle of vegetable stock and simmer until carrots are soft. Blend well, stir in plenty of black pepper and thin with a little milk. That’s it.) but I’m going to try this one. Thank you.

  2. I eat tahini like nut butters– straight out of the jar! I tried using it dressings and other recipes but as soon as the jar is opened, I can’t resist dipping veggies or fruit and eating it all up. I even eat it by the spoonfuls. I will try incorporating into my soups though–especially with the spice combination you recommend (love cumin, coriander, and turmeric).

  3. Oooh I love the sound of this. I love carrot soup but have never thought of adding tahini. I’ll have to try this. Gorgeous photo too!

  4. I agree with you about tahini – my fridge feels empty without a jar in it – and I think it wold be great with carrot in soup

  5. I’m the same with tahini, it goes on EVERYTHING! I can’t eat carrot sticks without a spoonful of it… I’ll definitely have to try this recipe! 🙂

  6. You’ve got some really healthy recipes that also sound like they’d taste great too. I’ll add a few of these to pinterest to try later.

  7. A recipe a day – That’s the challenge to myself. After coming across your blog only yesterday, I’ve managed 3! One recipe a day. I absolutely love this!

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