Carrot and Tahini Soup with Pita Crisps

I remember when I was a child and I first learned that carrots were good for your vision, I started eating them incessantly. Every day I would eat carrot sticks and pray that my orange obsession would pay off and I wouldn't ever need glasses. Well, twenty years later I have two pairs of reading glasses but that hasn't tempered by interest and appreciation for the carrot. You can make it into juice, put it in a cake, eat it with peanut butter, hummus or the dip of your choice. They last for weeks on end in the fridge, are inexpensive and easy to prepare.

You can also make Carrot Soup and I suggest you make this one that appeared in the New York Times a few days ago. The soup is nutty and earthy with the unmistakable tinge of lemon juice that cuts the thickness and keeps the soup light enough for an early spring day that feels like summer. Pair the soup with easy-to-make pita crisps for a great dinner and plenty of leftovers for lunch the next day.

The crisps couldn't be easier to make. Cut pita bread into slivers.

Brush with olive oil and sprinkle with kosher salt.

Bake at 400F for 12-15 minutes until crisp.

Carrot and Tahini Soup With Pita Crisps
Adapted from the New York Times

2 tablespoons extra virgin olive oil, more for pita crisps
1 fat leek (or 2 slim ones), white part only, thinly sliced
6 garlic cloves, minced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/4 teaspoon turmeric powder
Pinch of cayenne
1 1/2 pounds carrots, peeled and sliced 1/2-inch thick
1 quart vegetable broth
2 pita breads, each cut into 16 wedges
1/3 cup tahini
Fresh lemon juice, to taste
1/3 cup chopped fresh cilantro or mint (I was out of both. Flat leaf parsley would be tasty as well.)

In a soup pot over medium heat, pour in oil, then add leek and sauté until translucent, about 4 minutes. Add garlic, salt, pepper, coriander, turmeric and cayenne, and cook until garlic is fragrant, about 1 minute.

Add carrots and stir to coat them with leek mixture. Cook, stirring, for 3 minutes, then add broth,  and 2 cups water. Bring to a simmer, partly cover and cook until carrots are very tender, about 25 minutes.

Meanwhile, heat oven to 400 degrees. Brush pita wedges with a little olive oil and sprinkle with salt. Spread them on a baking sheet and bake until brown and crisp, about 10 to 12 minutes. Let cool.

When carrots are tender, turn off heat and let soup cool for 10 minutes.  Stir in tahini. Using either an immersion blender, standard blender or food processor, purée soup until smooth. Return to pot and reheat if necessary. Taste and add lemon juice and more salt if desired.

Serve soup garnished with the lemon zest, cilantro/mint and pita crips.