Sweet Potato and Tahini Soup (dairy-free, gluten-free, vegan)

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.

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