Sous Vide Carrot Tahini Soup

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

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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.
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Ingredients for 4

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 185°F.

  • Step 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

    • Step 0

      Remove the bay leaves, add the tahini and lemon, and puree the soup in a blender until smooth, about two minutes.

    • Step 1

      Taste and adjust seasoning to your preferences.

    • Step 2

      If you prefer a thinner consistency, you may need to add additional stock.

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185 F / 85 C Recipe Temp
Recipe Time
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