Three Sesame Sweet Potato and Carrot Soup
2 Tbs olive oil
1 large yellow onion, diced
1 lb carrots, peeled and chopped
1 1/2 lbs Sweet Potatoes, peeled and diced
1/4 cup fresh ginger, minced
1/4 cup mirin or white wine
8 cups vegetable stock
1/4 cup tahini
2 Tbs soy sauce
black sesame seeds
toasted sesame oil
In a large pot over medium heat, sauté the onions in olive oil until translucent, about 8 minutes. Add potatoes, carrots and ginger and cook until ginger is fragrant, about two minutes. Deglaze the pan with mirin, then add stock. Raise the heat to high and bring liquid to a boil. Reduce heat to low, cover pot and allow to simmer, stirring occasionally until potatoes and carrots are very tender, about 40 minutes.
In a small bowl or measuring cup, add a little of the hot liquid to the tahini and stir to dissolve. Add mixture to soup and puree with an immersion blender until smooth and creamy (alternatively, you can puree the soup in stages in a food processor or blender). Serve with a sprinkling of sesame seeds and a drizzle of oil and Sriracha sauce to garnish.
Recipe Roundup March 2012