Asparagus Tahini Soup

Servings 4 Serves


  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 1 lb. asparagus spears woody ends trimmed and cut into 1-inch pieces
  • 4 cups vegetable broth
  • 1 small celery root peeled and diced
  • 1 large lemon juiced
  • 1/2 cup tahini
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • sea salt and freshly ground black pepper
  • black sesame seeds


  • Heat oil in a large stock pot over medium high heat. After oil is hot, add onion and garlic, stir and cook for 2-3 minutes, until garlic is golden and onion is soft and translucent.
  • Add the asparagus to the pot and cook for 2 minutes. Add the broth and celery root. Bring soup to a boil, then turn heat down to low and simmer for 15 to 20 minutes or until asparagus and celery root are fork tender.
  • Transfer soup into a blender, add the tahini, lemon juice, cumin, coriander, and salt and pepper.
  • Blend until smooth and creamy. Taste and adjust seasoning as needed.
  • Return the soup back to the stock pot and bring to a simmer over medium heat. Serve and garnish with sesame seeds.
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