A quick, full flavour and hearty vegan soup. Freezes beautifully.
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Soup
Cuisine: Vegan, Vegetarian
Servings: 6servings
Author: Trish Cowper | the infinebalance food blog
Ingredients
1tablespoonolive oil
1medium onionchopped
2large carrotschopped
2-3clovesof garliccrushed
1teaspooncumin
1teaspoondry mustard
a pinch or two of cayenne
3-½cupscooked or canned chickpeas
750ml can crushed tomatoes
6-8sundried tomatoesdry (not packed in oil), chopped
2teaspoonsapple cider vinegar
1tablespoontamari sauce
4cupsvegetable stock or water
2tablespoonstahini
1teaspoonof dark sesame oilfor flavour
salt and pepper to taste
¼cupfresh parsleychopped
Instructions
In a large pot on medium heat, cook onions and carrots until soft and translucent. Add garlic and spices and cook, stirring constantly for about 1 minute. Add chickpeas, tomatoes, vinegar, soy sauce and stock. Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender. In a blender, blend half of the soup with tahini until smooth. Return to pot, heat through, add salt and pepper if need. Garnish with parsley.