Sous Vide Carrot Tahini Soup

This super-healthy Asian-inspired sous vide carrot tahini soup is creamy without using any dairy, and if you swap vegetable stock for the chicken stock, it’s vegan, too.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 01:30

Temperature : 185F / 85C

Ingredients

• 3 cups carrots, medium dice
• 1 cup celery, medium dice
• 1 cup leeks, medium dice
• 4 cups chicken stock
• 2 bay leaves
• 1 teaspoon turmeric
• 1 teaspoon curry
• 1 teaspoon coriander
• 1 teaspoon kosher salt
• ½ teaspoon ground white pepper
• 3 tablespoons tahini
• 2 tablespoons lemon juice

Directions

1. Set the Anova Sous Vide Precision Cooker to 185°F.
2. Seal the carrots, celery, leeks, stock, bay leaves, turmeric, coriander, salt and pepper in a zip or vacuum seal bag and cook for 1.5 hours, until carrots are very tender.

Finishing Steps

1. Remove the bay leaves, add the tahini and lemon, and puree the soup in a blender until smooth, about two minutes.
2. Taste and adjust seasoning to your preferences.
3. If you prefer a thinner consistency, you may need to add additional stock.