Vegan Tahini and Potato Soup

• Heat 2 tbsp olive oil in a large soup pot over medium-low heat.
• Smash 1 clove garlic and add to olive oil.
• Add 2 thinly sliced onions to pan and sauté until translucent, about 10-15 minutes.
• Add 6-10 thinly sliced potatoes (1,6-1,8 kg), and 1-2 tsp salt. Stir to combine, cover, and sauté another 15 minutes.
• Add 4-6 cups vegetable stock.
• Simmer 20 minutes or until veggies are soft.
• Add 3 tbsp Premium Tahini
• Puree with an immersion blender, or in batches in a blender or food processor.
• Sprinkle with 1/2 tsp nutmeg
• Serve hot with a pinch of chives.

Enjoy!

Carrot Tahini Soup

• In a large pot over medium heat, warm 1½ tbsp olive oil.
• Chop 1 onion and 1 lb carrots and place in pot.
• Cook, stirring frequently until the onions have softened, about 5 minutes.
• Add 1 tsp salt, 1 tsp pepper, ½ tsp coriander, ½ tsp paprika, and a dash of cayenne pepper.
• Continue cooking for another 5 minutes.
• Stir in 2 tbsp Premium Tahini and add 6 cups of water.
• Bring to a boil, then lower the heat and simmer, partially covered, for 25-30 minutes.
• Take off heat and let soup cool. Use an immersion blender to puree soup.

Enjoy!