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Carrot-Tahini Soup

Carrot-Tahini Soup with Homemade Sesame Crackers

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Recipe Details


Roasted carrots go from side dish to superstar in this cozy vegetarian soup made rich with nutty tahini, a toasted sesame seed paste. Chef Taylor also shows us how unbelievably easy it is to make golden, crisp crackers at home. The best part is breaking the one giant cracker into big shards—dunk the crackers or crumble them over the soup and enjoy!  


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 680
  • Protein 15g
  • Total Carb 80g
  • Total Fat 36g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • flour
    3/4 cup
  • honey
    1 packet
  • carrots
    12 ounces
  • lemon
  • yellow onion
    yellow onion
  • garlic
    2 cloves
  • black sesame seeds
    1/4 teaspoon
    black sesame seeds
  • tomato paste
    2 teaspoons
    tomato paste
  • tahini
    1/3 cup
  • vegetable stock
    8 ounces
    vegetable stock
  • parchment paper
    parchment paper
  • ground ginger
    1/2 teaspoon
    ground ginger
  • cilantro
    1/4 ounce
  • parsley
    1/4 ounce
  • ground cumin
    1/2 teaspoon
    ground cumin

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • plastic wrap
  • 2 baking sheets
  • rolling pin (optional)
  • 8" medium pot with lid
  • blender or food processor (optional)

Cooking Steps

  1. Make cracker dough

    Make cracker dough

    Preheat oven to 400°F. In a small bowl, reserve 2 teaspoons flour for rolling out dough. In a large bowl, stir together remaining flour and ¼ teaspoon salt. Add honey, 3 tablespoons water, and 1 tablespoon olive oil, and stir vigorously until dough forms a cohesive ball. Cover bowl with plastic wrap and let rest until Step 3.

  2. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Peel carrots, then cut into ½-inch dice. Halve lemon. Roughly chop cilantro and parsley, keeping stems and leaves separate. Peel onion, halve, and cut into small dice. Mince garlic. On a baking sheet, toss carrots with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Line a separate baking sheet with parchment paper

  3. Bake crackers and carrots

    Bake crackers and carrots

    Sprinkle reserved flour onto a clean, dry surface, coating a rolling pin with a thin layer. Roll dough into a rectangular shape, rotating frequently and working from center to edges, until ⅛-inch thick. Place dough on parchment-lined baking sheet, pierce all over with a fork, and sprinkle with sesame seeds, pressing to adhere. Bake crackers and carrots until crackers are crisp and carrots are tender, 20-23 minutes.

  4. Sauté aromatics

    Sauté aromatics

    While carrots and crackers bake, heat 2 teaspoons olive oil in a medium pot over medium-high heat. When oil is shimmering, add spice mix, parsley stems, cilantro stems, onion, and garlic. Cook, stirring, until softened, 3-4 minutes. Stir in tomato paste to combine, 1 minute. Add tahini, vegetable stock, juice of ½ lemon, 1 cup water, and ½ teaspoon salt (save remaining lemon for a simple vinaigrette). 

  5. Simmer and blend soup

    Simmer and blend soup

    Increase heat under soup to high and bring to a boil, then reduce heat to medium high and simmer until flavors have melded, 7-8 minutes. Remove from heat and cover to keep warm. Once baked, add carrots to blender along with soup and process until completely smooth, 1 minute. Adjust consistency by adding more water as needed until smooth and pourable. Taste and add salt and pepper as desired. 

  6. Plate soup and crackers

    Plate soup and crackers

    Divide carrot-tahini soup between serving bowls and garnish with parsley leaves and cilantro leaves. Break sesame cracker into large pieces and serve with soup, or break into small pieces and sprinkle over. Dig in! 

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