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Israeli Sweet Potato and Tahini Soup
A creamy and comforting vegan soup featuring the natural sweetness of sweet potatoes blended with the nutty richness of tahini, infused with warming spices.
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- 1 kg Sweet potatoes(peeled and cubed)
- 1 large Yellow onion(chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(fresh, grated)
- 6 cups Vegetable broth
- 1/2 cup Tahini
- 1 tsp Cumin
- 1 tsp Coriander
- 1/2 tsp Turmeric
- 1/4 tsp Cinnamon
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 2 tbsp Lemon juice(freshly squeezed, optional for serving)
- for garnish optional Toasted sesame seeds
- for garnish optional Fresh parsley or cilantro
ðšâð³ äœãæ¹
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the chopped onion and sauté until softened, about 5-7 minutes.
- 3
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Stir in the cumin, coriander, turmeric, and cinnamon. Cook for 30 seconds, stirring constantly.
- 5
Add the cubed sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until sweet potatoes are very tender.
- 6
Remove the pot from heat. Carefully use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth.
- 7
Stir in the tahini until well combined. Season with salt and pepper to taste.
- 8
If the soup is too thick, add a little more vegetable broth or water to reach desired consistency.
- 9
Serve hot, garnished with a drizzle of lemon juice, toasted sesame seeds, and fresh herbs, if desired.
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- âFor a deeper flavor, roast the sweet potatoes before cubing and adding them to the soup.
- âEnsure the tahini is well-stirred before adding it to the soup.
- âAdjust the spices to your preference.
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- Add a pinch of chili flakes for a spicy version.
- Stir in a tablespoon of maple syrup for extra sweetness.
- Top with roasted chickpeas for added texture.