Coconut-Carrot Tahini Soup

So can we just talk about "it" foods real quick? This past year it was quinoa, goji berries,  and butternut squash. More recently the "it" food is kale. You literally cannot read an article on the good ol' in-tro-net without someone telling you how kale will make you skinny, have glowing skin, and your babies will be born with a full head of hair. K maybe I stretched that last one a bit. All I am saying is that people go through fads with food almost as frequently as the next hot diet or exercise craze. (P90X, Zumba, or Crossfit anyone?) The point of this rant is.... you should really be eating these "it" foods all the time,  because Gweneth Paltrow does they are always good for you! 

When my parents visited a few weeks ago they made so delicious carrot ginger soup. Fairly simple but so so so good. I thought I could add a few item to their original (i.e. spices and tahini)......mainly because lately I am using tahini like a sesame addict. It is my new "it" food. After I found out they are a great source of omega-3 and omega-6 fatty acids....I basically put that ish on everything. 

Coconut-Carrot Tahini Soup

1 pound washed and peeled carrots (6-7 large carrots)
1 medium yellow onion
2 cloves garlic, minced
2 inch piece ginger, peeled and minced
4 cups vegetable broth
2 tablespoons butter or olive oil
1/2 cup coconut milk
1/2  teaspoon corriander
1/2 teaspoon cumin
1/2 teaspoon tumeric
1 teaspoon salt
1/2 teaspoon black pepper 
1/3 cup tahini

Cilantro for garnish

Heat a large soup pot over medium heat. Add butter and melt. Roughly chop onions and carrots and add to pot. Cook for 3 minutes, stirring occasionally until onions are translucent. Add minced garlic, ginger, spices, salt and pepper. Cook for an additional minute until spices are fragrant. Add vegetable broth, cover and simmer for 20-30 minutes, until carrot are very soft. 

Remove from heat. Using and immersion blender (or regular blender if you don't have one) blend until smooth. Add coconut milk and blend until incorporated. Let cool for about 5 minutes, add tahini, and blend again for about 30 seconds. Serve with a few sprigs of cilantro on top. 

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