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Spiced Carrot Tahini Soup with Shelled Hemp

Spiced Carrot & Tahini Soup with Shelled Hemp

Spiced Carrot & Tahini Soup with Shelled Hemp

Spiced Carrot Tahini Soup with Shelled Hemp

Carrots are delicious in so many ways.  Steamed, baked, sautéed, roasted and eaten raw.  My favourite soup is this delicious moreish spiced carrot and tahini soup.

Shelled Hemp contains an ideal ratio of the important fatty acids Omega 3, 6, and 9 beneficial for sustainable good health. Hemps ratio of Omega 6 to Omega 3 fatty acids is about 4:1 which mirrors the primitive diet the human race evolved on for 2.5 million years.  In addition, Hemp is a source of complete protein containing the full spectrum of amino acids including the 9 essential amino acids our bodies cannot make. I use this on my breakfast porridge or cereal, sprinkle over my soups and salads, add I to stir-fry, casseroles and even fruit.

1 tbsp extra virgin olive oil

3 carrots, diced

1 onion diced

1 clove garlic, crushed

¼ tsp ground coriander

¼ tsp ground cumin

¼ tsp ground turmeric

¼ tsp sea salt

3 cups organic vegetable stock

1 tbsp tahini

½ tsp lemon juice

Heat the oil in the pan and sauté the carrots, onion, garlic, ground coriander, ground cumin, ground turmeric, and sea salt, stirring to mix well. After 5 minutes add vegetable broth, bring to a boil and simmer on low heat for 15 minutes or until vegetables are soft.

Transfer to a blender and blend with tahini and lemon juice until creamy, adjusting the liquid content to achieve the desired consistency.  Serve dusted with turmeric and topped with some shelled hemp.

Marlene’s Nutritional Tip;

Get into the healthy habit of always having a pot of soup on the stove.  It’s an amazing way to ensure you are eating lots of vegetables.

In good health

marlene-signature

 

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