Roasted carrots with drizzled tahini dressing are a classic combination that I really enjoy. And so it was natural to combine the flavors of carrots, tahini, and challah in this comforting soup.
If you have leftover challah that has been sitting for a few days, it’s ideal for making challah croutons to float on top. I love enjoying this soup on a rainy day, and it reheats beautifully.
For the soup:
- 1.5 Tbsp olive oil
- 1 onion, diced
- 1/2 lb carrots, washed and sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 slice challah, cubed
- 1/2 tsp ground coriander
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp turmeric
- 2 Tbsp tahini
- 2.5 cups water or vegetable stock
For the croutons:
- 1 cup diced stale challah
- 2 tbs olive oil
- 2 Tbsp za’atar
- pinch of salt
For the tahini sauce:
- 1 large clove garlic
- pinch of salt
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1/2 cup warm water
- To make the soup: In a large pot over medium heat, warm the oil, then add the onion and carrots. Cook, stirring frequently, until the onions have softened, about 5 minutes, then add the salt, pepper, coriander, cumin, paprika, and turmeric.
- Continue cooking for another 5 minutes. Stir in the tahini and challah slices, then add the water. Bring to a boil, then lower the heat and simmer, partially covered, for 25 minutes.
- Let the soup cool somewhat, then puree until smooth with an immersion blender. While the soup is cooking, make the croutons and sauce.
- To make the croutons: Preheat the oven to 415 F.
- Toss the challah with the olive, za’atar, and salt, then spread the coated challah cubes on a lined baking tray.
- Bake for 10 minutes, or until crisp and lightly browned.
- To make the tahini sauce: Mince the garlic and add to a medium sized mixing bowl. Add the tahini, salt, lemon juice, and water and whisk until fully combined.