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Spiced Carrot Soup with Green Tahini Swirl

This Spiced Carrot Soup with Green Tahini Swirl recipe is full of vegetables and topped with green tahini dressing. A perfect soup for cold weather meals.


For the Soup:

  • 1 Tbsp olive oil
  • 1 onion diced
  • 2 celery stalks diced
  • 1 pound carrots diced (+ more for topping)
  • 2 garlic cloves minced
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 2 cups vegetable broth
  • 1/2 cup whole milk
  • salt / pepper to taste

For the Green Tahini:

  • 1/2 cup tahini
  • 1/2 cup cilantro chopped
  • 1/4 cup parsley chopped + more garnish
  • 1 garlic clove peeled
  • 1/2 tsp cumin
  • 1/2 tsp Za'atar optional but recommended (+ more for topping)
  • 1 tsp salt
  • 2 Tbsp lemon juice

For garnish:

  • Sesame seeds
  • parsley chopped
  • chives chopped
  • chili pepper flakes (optional)


For the soup:

  1. Heat oil in a large stockpot over medium heat. Add in onion, celery, carrots, and a dash of salt and saute for 5-7 minute or until soft.

  2. Add in garlic, chili powder, paprika, oregano, and cayenne pepper and saute for another 30 seconds.

  3. Next, add in vegetable broth and 3 cups of water. Bring to a boil and then lower heat to medium-low and let simmer for 30 minutes or until the vegetables are very soft.

  4. Remove from heat and use an immersion blender to blend until smooth. Stir in the milk and season with salt and pepper.

For the green tahini:

  1. Meanwhile, while the soup is simmering, In a high speed blender or food processor, blend the tahini, cilantro, parsley, garlic, cumin, za'atar, salt, lemon juice, and 1/4 cup water until creamy and no lumps remain. If it's too thick to drizzle then add more water, 1 Tbsp at a time, until desired consistency is reached.

To Serve:

  1. Scoop soup into serving bowls and swirl with green tahini. Top with chopped carrots, sesame seeds, parsley, green onions, and chili pepper flakes. Serve warm.