Seed Oil Free Za'atar-Tahini Sweet Potato Soup
Total time50 min
Prep time15 min
Cook time35 min
4.9(3)
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Learn more →Ingredients
4 servings
For the soup
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 ½ tbsp za'atar
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 2 lbs sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
- 4 cups low-sodium chicken broth
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the tahini swirl
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 2 tbsp water
For serving
- 1 tbsp extra-virgin olive oil, for drizzling
- ½ tsp za'atar, for garnish
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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