Sesame Three Ways Sweet Potato And Carrot Soup

• Soup
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 1/2 pounds sweet potatoes, peeled and diced
• 1 pound carrots, peeled and chopped
• 1/4 cup ginger, minced
• 1/4 cup mirin
• 8 cups vegetable stock
• 1/4 cup tahini
• 2 tablespoons soy sauce
• Garnishes
• toasted sesame oil
• black sesame seeds
• Sriracha sauce

1. In a large pot over medium heat, saute the onions in olive oil until translucent, about 8 minutes. Add potatoes, carrots and ginger and cook until ginger is fragrant, about two minutes. Deglaze the pan with mirin, then add stock. Raise the heat to high and bring liquid to a boil. Reduce heat to low, cover pot and allow to simmer, stirring occasionally until potatoes and carrots are very tender, about 40 minutes.
2. In a small bowl or measuring cup, add a little of the hot liquid to the tahini and stir to dissolve. Add mixture to soup and puree with an immersion blender until smooth and creamy. Serve with a sprinkling of sesame seeds and a drizzle of oil and sriracha sauce to garnish.

olive oil, yellow onion, sweet potatoes, carrots, ginger, mirin, vegetable stock, tahini, soy sauce, sesame oil, black sesame seeds, sriracha sauce

Taken from food52.com/recipes/15928-sesame-three-ways-sweet-potato-and-carrot-soup (may not work)