Yellow Zucchini Cream Soup with Tahini

• 2 large yellow zucchinis (or green or regular ones)
• 3 tbsp. tahini
• 2 garlic cloves

Wash the zucchinis and cut each into 6–8 pieces. Roast in the oven at 200°C (400°F) for 30–40 minutes. I use thick sesame paste (tahini), not the runny white one used for salad dressings. You can usually find it at markets in sections with nuts and dried fruits.

In a blender, combine the roasted zucchini, 2 fresh garlic cloves, and 2–4 tbsp tahini. Add 150–200 ml of water, salt, and optionally a drizzle of aromatic olive oil. Blend until smooth.

Carrot Purée Soup with Sesame Paste

• 5 carrots
• 2–5 tbsp. sesame paste
• 3–4 garlic cloves
• Chili flakes

Roast the carrots in the oven at 200°C for 30 minutes on an open baking tray lined with parchment paper. Then cover the carrots with foil and roast for another 30 minutes.

In a blender, combine the roasted carrots, tahini (I prefer more, the more you add, the creamier and richer the soup), 2–4–6 tbsp of tahini, a pinch of dried chili flakes, salt, and fresh garlic. Add one to one and a half cups of water and blend until smooth.