I made this with sweet potato but pumpkin or pureed butternut squash would work just as well. The original recipe also called for 1/4 cup of chopped cilantro but since I really don’t like that herb, I used diced scallions and pomegranate arils instead. The spice in the recipe is also to taste; I love garum masala but if you don’t, try some ground ginger or grated fresh ginger instead. The tahini gives this soup a very creamy texture. Makes 4 servings.
Heat a 2-quart saucepan and add:
- 1 tablespoon olive oil
- 1 diced small scallion
- 1 diced garlic clove
Cook for only a minute over medium heat and then add:
- 2 cups cooked sweet potato
- 2 cups vegetable stock (you can also use chicken stock if you prefer)
- 1/4 teaspoon stevia OR 1 tablespoon agave or coconut nectar
- 1 teaspoon garum masala OR 1 teaspoon grated or ground ginger
- Crushed red pepper to taste (1/4 to 1/2 teaspoon)
Bring to a boil, stirring occasionally and reduce heat to low. Stir in:
- 1/4 cup tahini (you could also use a nut butter)
- 2 tablespoons rice vinegar
Puree in blender or with immersion blender. Garnish with diced scallion and pomegranate arils.