Yield 6 servings
A vitamin-filled, aromatic soup that will brighten up the gloomiest winter days.
For the spiced yogurt: Mix all the ingredients together. Store in an airtight container, then refrigerate for at least 1 hour, or up to a half-day, to allow the flavors to develop.
For the clementine, carrot, and tahini soup: Set a large pot over medium heat. Add the olive oil and onion and cook, stirring, until the onion is translucent, about 3 minutes. Add the garlic, coriander, and turmeric, stir and cook until fragrant, about 1 minute. Add the carrots, vegetable stock, and salt, then increase the heat and bring to a boil. Lower the heat, half-cover and simmer for 25 minutes, or until the carrots are very soft.
Add the clementine zest and pieces and the tahini to the pot. Transfer the mixture to a blender to process until completely smooth, or use a stick blender to process the soup straight in the pot. Taste and adjust the seasoning, if needed.
Reheat the soup just before serving. Top with a generous dollop of spiced yogurt and a sprinkle of crushed pistachios.
Store the soup in airtight containers. Refrigerate for up to a week, or freeze for up to three months.
Recipe Credit: Marie Asselin, FoodNouveau.com
You can substitute tangerines or satsumas (mandarins) for the clementines.
Recipe by Food Nouveau at https://foodnouveau.com/recipes/soups/clementine-carrot-tahini-soup/