Carrot-Tahini Soup

The key to good carrot soup is using the small carrots with their greens still attached. The big carrots have a woody flavor that is near impossible to mask. Fresh carrots are mild and sweet. Good enough to eat raw. Buy them with their greens still attached so you can see how fresh they are. Then remove the greens as soon as you get home. The greens will continue pulling nutrients from the root, which will make the carrots go bad quickly.

Use a high speed blender for an irresistible velvety texture.

Carrot Tahini Soup with Coriander, Turmeric, and Lemon

by Melissa Clark

Ingredients
2 tablespoons extra virgin olive oil
1 fat leek or 2 slim ones, white part only, thinly sliced
6 garlic cloves, minced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/4 teaspoon turmeric powder
pinch of cayenne or hot paprika
1.5 pounds carrots, peeled and sliced 1/2-inch thick
1 quart vegetable broth
2 sprigs fresh thyme (optional)
1/3 cup tahini
fresh lemon juice, to taste (2-4 tablespoons)
grated lemon zest, for garnish
1/3 cup cilantro or fresh mint, for garnish