This Black Sesame Seed Vegetable Soup features autumn produce like sweet potatoes and carrots. And the addition of black sesame seeds adds pleasant nutty notes to the flavour profile. Needless to say, the “suspicious” colour makes it a perfect recipe for Halloween!Jump to Recipe
Hi everyone – how are you doing?
Today, I am going to keep it short and nice once again; my brain is refusing to cooperate with me right now :) Well, we should be strong as the weekend is coming up soon. I am so, so ready. And let me guess, you feel the same way.
In my previous post, I mentioned that I have been using black sesame seeds for Halloween recipes often. I have prepared four Halloween ideas this season to share with you. And let me give you a little spoiler: they all contain black sesame seeds (yeah, I am super boring!) Please stay tuned.
Black Sesame Seed Vegetable Soup
This Black Sesame Seed Vegetable Soup is quick, delicious, and healthy. I used the combination of sweet potatoes and carrots. However, I think you can surely use other root vegetables such as potatoes, butternut squash, and probably even beets.
The addition of sesame seeds adds a nice (and subtle) nutty flavour. It is not super pronounced as when you use tahini. So if you have black sesame tahini, you can use it instead. And if you are not aiming the peculiar colour, you can totally use regular tahini, too. By the way, please check few other soup recipes with tahini: Pumpkin Tahini Soup, Carrot Tahini Soup, and Beetroot Tahini Soup.
The only thing is when I was planning this recipe, I imagined it would have had a creepy grey-sh hue. In reality? It’s more like on a dark green side of the spectrum. Well, I guess I am not that good at the theory of mixing colours LOL
More Halloween Recipes
I hope you like this Black Sesame Seed Vegetable Soup, and you will give it a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Black Sesame Seed Vegetable SoupCourse: Soups, Main
This Black Sesame Seed Vegetable Soup features autumn produce like sweet potatoes and carrots. And the addition of black sesame seeds adds pleasant nutty notes to the flavour profile. Needless to say, the “suspicious” colour makes it a perfect recipe for Halloween!
2 medium onions, sliced
2-3 garlic cloves, minced
2 large carrots (~1 lb.), peeled and cubed
2 medium-large sweet potatoes (~1,5 lb.), peeled and cubed
6-7 cups water of light broth
1 tbsp. olive oil
1 tsp. salt or to taste
1 tbsp. fresh (or 1 tsp. dried) rosemary
1 tbsp. smoked paprika
1/2 tsp. chipotle powder
~1/2 cup toasted black sesame seeds
more sesame seeds, herbs, or/and black sesame tahini/paste – optional, for garnish
- In a large pot, heat the olive oil and sauté the onions with garlics, 5 min, until aromatic and translucent.
- Add the carrots and sweet potatoes along with the seasonings and rosemary and cook them for 5-7 minutes, tossing occasionally, until start to lightly brown.
- Add 6-7 cups of water (just to cover the vegetables). Cover and simmer over low-medium heat for about 12-15 minutes, until vegetables are tender.
- In a meantime, place the toasted black sesame seeds in a blender / grinder and pulse few times for about 20-40 seconds. If your blender is not too powerful, you can help it by adding a spoon or so of water. Depending on how powerful your blender is, you will get the mixture resembling paste or powder (either way will work.)
- Stir in the prepared sesame paste / powder – start with 1/3 cup of the mixture and then add more, to taste. Try and adjust the seasoning. Off heat. Let it cool a bit until easy to handle. Using an immersion blender, process until smooth. If the soup is too thick to your liking, add a little of hot water/ broth.
- When serving, if desired, sprinkle with the extra sesame seeds and leftovers (if have any) of paste. Enjoy!
2 medium sweet potatoes (~600 gr.) and 3 large carrots (~ 700 gr.), 5-7 min. Add 7-8 cups of water + salt, smoked paprika, chipotle, dried herbs, a bit of maple (optional), ½ cup sesame or more. Cook about 10 min until soft.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.