Stovetop

In a heavy bottom pot, heat your oil.

Once hot, add your onion and salt. sauté for 1 minute

Add your garlic and celery and sauté for another 1 minute

Add the carrots along with your spices. Mix and cook until the spices become fragrant.

Add your broth/water. Reduce your heat and let the soup simmer for 30 to 40 minutes or until the carrots are tender.

While your soup is simmering, make the tahini by blending all the ingredients in a small hand blender. You want the tahini to be fluffy and drizzly, not too thick or stiff.

Once your soup is done, turn off the stove and blend with an immersion blender.

Add lemon, and mix

Add about 3/4 of the tahini mixture, saving some for garnish. Taste and adjust seasoning if needed.

Serve with a drizzle of more tahini, any fresh herbs or dried herbs. I have used cilantro and za’atar.

Instant Pot

Once hot, add your onion and salt. sauté for 1 minute

Add your garlic and celery and sauté for another 1 minute

Add the carrots along with your spices. Mix and cook until the spices become fragrant.

Add your broth/water. Use the soup function on the pot and set the time for 15 minutes. Close the lid and make sure the valve is sealed.

While your soup is cooking, make the tahini by blending all the ingredients in a small hand blender. You want the tahini to be fluffy and drizzly, not too thick or stiff. You may need to adjust the amount of water you use (more or less) so add a little bit at a time and blend until you get the desired consistency

Once your soup is done, you can release the pressure manually or naturally. Open the lid and blend with an immersion blender.

Add lemon, and mix

Add about 3/4 of the tahini mixture, saving some for garnish.

Mix everything together, taste, and adjust seasoning if needed.

Serve with a drizzle of more tahini, or any fresh herbs or dried herbs. I have used cilantro and za’atar.