Carrot Tahini Soup with Curry Honey Bread

These recipes come from the Hollyhock Cookbook. This is the perfect bread for this smooth delicious soup.

Carrot Tahini Soup

• 2 tbsp Safflower or Canola Oil
• 2 cups Onion, diced
• 1 tbsp Ginger, minced
• 2 tsp Garlic, crushed
• 1 tsp Cumin Seeds, whole
• .5- 1 tsp Garlic Chili Paste
• 6 cups Carrots, roughly chopped
• 8 cups Water or Stock
• .5 cup Tahini
• 1 tbsp Basil, fresh and chopped
• salt to taste

1. In soup pot, saute onion, ginger, garlic, cumin seeds and chili paste in oil until onion is translucent. About 15 minutes.
2. Add carrots and continue to saute for another 10 minutes. 
3. Add water or stock and then cover and allow to boil for 45 min or until carrots are tender.
4. Blend with immersion blender.
5. Stir in tahini, basil and salt to taste. (If you need to reheat, do it slowly so the tahini doesn’t separate.)

Curry Honey Bread

• .25 cup Warm Water
• 1.5 tbsp Yeast
• .5 cup Honey
• 2 tbsp Butter
• 1 tsp Salt
• 1 tbsp Curry Powder
• 1 cup Buttermilk (I used soy and add lemon juice)
• 1 cup Whole Wheat Flour
• 3.5 cup All Purpose Flour
• 1 Egg
• Slivered Almonds

1. In a large bowl, proof yeast with 1 tbsp of honey.
2. In a small saucepan melt butter with remaining honey, salt and curry powder. Add this and the buttermilk to yeast once it’s proofed. Stir.
3. With a wooden spoon stir in the whole wheat flour. Add the all purpose flour until too difficult with spoon. Transfer onto lightly floured counter and knead in remaining flour until the dough is firm but remains sticky.
4. Shape the dough into a ball and place it in a lightly oiled bowl. Cover and allow to rise in warm place until it has doubled in size. About an hour.

1. See the video in this post at 4:47 into the video about not committing dough violence by “punching down” the dough. Instead follow Elton’s folding and package procedure.

1. Cut into three pieces.

1. Roll out and braid dough. 

1. Place on pizza stone and put in oven while preheating to 375′ where it will rise a second time while the oven is preheating.
2. Whip egg in bowl and brush onto loaf and sprinkle with almonds.

1. Bake for 40-45 minutes until golden brown on top. Allow to cool for 10 minutes before serving.