Moroccan Chick Pea Soup

Recipes Ingredients:

2 tb Safflower oil
2 tb Lemon juice
2 x Carrots, grated
1 tb Chopped fresh parsley
2 x Cloves Garlic, minced
3/4 ts Ground Cumin
1 x Med Onion, chop fine (1/2 c)
1/2 ts Black pepper
15 oz Can Chick Peas, rinse,draine
1/2 ts Thyme leaves
3 c Vegetable stock
1/4 ts Powdered tumeric
1/3 c Tahini
1/8 ts Cayenne pepper

Recipe 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