By Sackville on March 06, 2000
Photo by Maito
Photo by Maito
Serving Size: 1 (202 g)
Servings Per Recipe: 4
"I did this exactly as written. Superb! I garnished it w/ fresh parsley and coarsly chopped sesame crackers. Thanks for finding this recipe and posting it :O)"
"This was a great soup! I fused a few things from your very similar Recipe #30581 - adding potatoes, ground coriander and a little less tahini (3 or 4 tablespoons). I did not puree this, added half of the pepper, and a generous amount of parsley to top it. I was surprised that the tahini tasted very similar to the soups I have made using peanut butter, which I really like. Thanks for this different spin on a soup, we really enjoyed it!"
"The first time I made this - I only rated it a 3. But it was good enough to try again. The second time I grated the carrots with the little holes on my grater and I doubled up the cayenne pepper. 2nd time I didn't have tahini so I used peanut butter - 2nd time I also just used about 2 cups of prepared hummus in place of the chickpeas and 1 cup vegetable stock. Delicious! With these changes this is my 2nd favorite new soup to make... my first is African peanut soup - very similar - but very different. Thank you Sackville."
"Yummy! I'd give it more stars if I could. I thought that the five minute cooking time was a typo... boy, was I wrong. And how something that only takes five minutes to cook can taste this good, I don't know. I served it up with some fresh Moroccan flat bread (naan in disguise) and a Moroccan avocado salad (glorified guacamole), talk about eating in style!! Thanks so much, Sackville, for another great recipe."
"This was delicious! Very gourmet taste, hearty and flavorful. The preperation time takes longer than actually cooking it. I recommend that you have and use a food processor to reduce the steps(learned the hard way). Otherwise, its an excellent recipe and I wouldn't add or subtract anything, however I did double the recipe for more guests and only had chicken stock. Tastes like you have been cooking for hours. Very good for dinner with the morrocan style rice."
"I made this with olive oil, only used one carrot, but it was a large one. Heavenly blend of flavors & so easy to make. A very satisfying lunch!"