Moroccan Chick Pea Soup

Servings: 4
Ingredients:

2 tb Safflower Oil
2 x  Carrots, Grated
2 x  Cloves Garlic, Minced
1 md Onion, Chopped Fine
15 oz Chick Peas, Rinse, Drained
3 c  Vegetable Stock
1/3 c  Tahini
2 tb Lemon Juice
1 tb Chopped Fresh Parsley
3/4 ts Ground Cumin
1/2 ts Black Pepper
1/2 ts Thyme Leaves
1/4 ts Powdered Tumeric
1/8 ts Cayenne Pepper

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 - add 1 med sweet red pepper, finely chopped; saute with
other veggies.