For the Orange Carrot Soup: In a large pot set 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 orange 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.
SERVING: Generously garnish each serving with crushed pistachios, toasted sesame seeds, and fresh coriander leaves.
STORAGE: Store the soup in airtight containers. Refrigerate for up to a week, or freeze for up to three months.
NOTE: You can substitute clementines, tangerines, or mandarins for the oranges. Simply gather about 1 tbsp (15 ml) zest and 1 cup (250 ml) chopped flesh from the citrus of your choice and use as indicated in the recipe.
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