This carrot tahini soup with Za’atar Challah Croutons and Lemon Garlic Tahini Drizzle is incredibly flavorful with the perfect balance of spice and heat. We loved the extra dimension the tahini sauce brought to the soup and the texture, crunch, and Mediterranean vibe the challah croutons gave it.
This recipe is slightly adapted from Sarah Barr Engel, alumna of Challah for Hunger at Cornell, whose recipe is based on Deborah Madison’s carrot soup recipe from In My Kitchen.
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- In a large pot over medium heat, warm 1½ tbsp olive oil.
- Chop 1 onion and 1 lb carrots and place in pot. Cook, stirring frequently until the onions have softened, about 5 minutes.
- Add 1 tsp salt, 1 tsp pepper, ½ tsp coriander, ½ tsp cumin, ½ tsp paprika, and ¼ tsp turmeric, and a dash of cayenne pepper.
- Continue cooking for another 5 minutes.
- Stir in 2 tbsp Soom Tahini and 1 slice of challah. Add 6 cups water.
- Bring to a boil, add 1 tbsp chicken or vegetable bouillon powder, then lower the heat and simmer, partially covered, for 25-30 minutes.
- Take off heat and let soup cool. Use an immersion blender to puree soup.
- To serve, top individual bowls of soup with 1-2 tbsp tahini sauce and croutons.
- Preheat the oven to 250F.
- Toss 1 cup stale challah* with 2 tbsp olive oil, 2 tbsp za’atar, and a pinch of salt.
- Spread coated challah cubes on a lined baking tray.
- Bake for 10 minutes, or until crisp and lightly browned.
*To stale, challah in an oven set to 200F for 10 minutes.
Creamy Tahini Sauce:
- Mince 1 large clove of garlic and add to a medium sized mixing bowl.
- Add ½ cup Soom Tahini, juice from 2-3 large lemons, ½ cup ice cold water, and a pinch of salt.
- Whisk until fully combined.