Carrot Tahini Soup

Serves 6
Cook Time: 1 hour

INGREDIENTS
2 tbsp olive oil
1 leek, white part only, thinly sliced
6 garlic cloves, minced
1/2 tsp ground coriander
1/2 tsp turmeric powder
1/2 tsp dried thyme
1/2 tsp dried cilantro (optional)
1/2 tsp black pepper
1 tsp salt
Pinch of cayenne powder
Pinch of ground cumin
1 1/2 pounds of carrots, thinly sliced
5 cups of water
1/3 cup tahini
Fresh lemon juice, to taste
Fresh cilantro, for garnish
Toasted pepitas, for garnish

STEPS

1. Warm oil in a medium sized pot over medium heat. Add sliced leek and cook until translucent, stirring occasionally (for about 5 min).
2. Add minced garlic and spices (1/2 tsp ground coriander, 1/2 tsp turmeric powder, 1/2 tsp dried thyme, 1/2 tsp dried cilantro (optional), 1/2 tsp black pepper, 1 tsp salt, pinch of cayenne powder, pinch of ground cumin) and saute for another minute.
3. Add sliced carrots and mix well with leeks and spices. Cook for another 3 minutes and then add water. Bring to a boil and then reduce heat to let simmer, partly covered, for 25-30 minutes. Make sure carrots are very soft before proceeding to the next step.
4. Turn stove off and let soup sit for 10 minutes to cool down. Add in tahini and mix well. Then transfer the soup to a food processor to puree the soup. 
5. To serve, transfer back to pot to warm up and add lemon juice.
6. Finish with fresh cilantro and toasted pepitas (note: to toast pepitas, warm a skillet over medium-high heat and add pepitas; let cook, stirring every so often, until you start hearing popping sound and pepitas turn a slightly golden color)