Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon Olive oil, 1 large Yellow onion, 2 cloves Garlic
- Add the chopped asparagus pieces (reserving a few tips for garnish if desired) to the pot. Stir well to coat the asparagus with the onion and garlic. Cook for about 5 minutes, stirring occasionally, until the asparagus is bright green and slightly tender-crisp.1 pound Fresh asparagus
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes, or until the asparagus is very tender.4 cups Vegetable broth
- Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, let the soup cool slightly, then transfer it in batches to a countertop blender and blend until smooth. Return the blended soup to the pot.
- Stir in the tahini and fresh lemon juice. Continue to stir until the tahini is fully incorporated and the soup is smooth and creamy.1/2 cup Tahini, 1/4 cup Fresh lemon juice
- Season the soup with salt and black pepper to taste. If the soup is too thick, you can add a little more vegetable broth or water, a tablespoon at a time, until it reaches your desired consistency.1/2 teaspoon Salt, 1/4 teaspoon Black pepper
- Ladle the hot Creamy Tahini Asparagus Soup into bowls. Garnish with toasted sesame seeds, a drizzle of olive oil, and the reserved asparagus tips for an extra touch of flavor and visual appeal.Toasted sesame seeds, Drizzle of olive oil, Reserved asparagus tips
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat.
