Curried Squash and Fennel Soup
4 cups butternut squash, peeled and chopped
2 cups baby peeled carrots, chopped
6 stalks celery, chopped
2 bulbs fennel, chopped
1 apple, peeled and chopped
1 clove garlic, chopped
1 inch piece of ginger, peeled and minced
1/2 cup of raw tahini
1/2 cup of extra virgin olive oil, cold pressed
2 T curry powder
1 T cumin powder
2 t celtic sea salt, fine ground
cumin seeds, lime wedges, and cilantro sprigs for garnish
In food processor, pulse each of the first 5 ingredients, then combine in large mixing bowl.
In blender, add ginger, garlic, curry, cumin, olive oil, and tahini.
Blend (add water if necessary).
Combine in mixing bowl with vegetable mixture.
Add sea salt, mix well.
In batches, fill blender 3/4 full and liquefy.
Serve soup slightly warm (not above 105 degrees).
Garnish soup bowls with a sprinkle of cumin seeds, a sprig of cilantro and a squeeze of lime juice.
- Contributed by Jan Jenson
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