Creamy soup blends tahini, carrots, garlic and lemon

Looking for a way to serve up the flavor of hummus in a soup, Melissa Clark tried pureeing tahini -- unsweetened sesame-seed butter -- into a basic carrot soup punched up with lemon and a liberal amount of garlic. The result was a creamy, nutty soup with a bit of tang and sweetness, she reports.

View Full Article in:

New York Times (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI
Executive Sous Chef
The Cliffs
Salem, SC
Executive Chef
The French Goat
Lewisburg, WV
Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA