Ginger Carrot Tahini Soup

Ginger Carrot Tahini Soup
7-8 large carrots, peeled, cut into rounds
4 cups water or vegetable broth*
1/4 cup tahini
1/4 cup soy milk
2 tablespoons maple syrup**
2 tablespoons nutritional yeast (optional)
2 teaspoons grated ginger
salt and pepper, to taste


  1. Bring 4 cups of water or vegetable broth to boil in a pot.  (*I have used both, and did not notice an enormous difference in taste).
  2. Add carrots and grated ginger and cook over medium high heat for 45 minutes to an hour, or until carrots are soft.
  3. Use a slotted spoon to remove carrots to food processor, begin pureeing, and add back the cooking water to puree until smooth.  Add in soy milk and tahini and nutritional yeast, puree to mix thoroughly.  **If soup tastes at all bitter, add some maple syrup.
  4. Pour mixture back into pot, and reheat, adding salt and pepper to taste.

Makes 4 servings.


~ by AmyLL on February 13, 2008.

2 Responses to “Ginger Carrot Tahini Soup”

  1. I didn’t grate my ginger, since I was processing it with the carrots, but I think that may have affected the texture, which had some grainy tid bits here and there. I made a recipe like this from The Vegan Daily Companion once, but I couldn’t find it, so I googled the ingredients and found your blog. The soup was richer last time I made it, but the carrots I used then tasted MUCH sweeter and fuller/robust than the ones I had this time, some of which were kinda nasty/weird tasting. The maple syrup you suggested helped make up for that. I added a bit more water (and carrots) hoping to increase the amount of soup without doubling it, but I think that also watered down the taste. I added a medium-sized baked sweet potato (with the skin) to make up for it, and extra tahini. I added an onion because the recipe from TVDC called for one. I used the nutritional yeast (not in the TVDC) and that added to the taste. The soup ended up good, and much more filling than last time.

  2. Also, the carrots were soft after about 25 minutes.

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