Moroccan Chick Pea Soup

Ingredients

2 t safflower oil
2 carrots
2 garlic
1 onion
15 oz chick peas
3 c vegetable stock
3/8 c tahini
2 t lemon juice
1 t parsley
3/4 t cumin
1/2 t black pepper
1/2 t thyme leaves
1/4 powdered tumeric
1/8 t cayenne pepper

Instructions

GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Menawhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired. VARIATIONS: substitute olive oil for safflower oil ~ add 1 med sweet red pepper, finely chopped; saute with other veggies.