Creamy Ginger Carrot Bisque

Heat the olive oil (1 tbsp) in a large pot over medium heat. Add the yellow onion, diced (1 medium), diced celery (0.5 cup), and piece of ginger, minced (1.5 inch) and sauté until the onion is tender and translucent, about 8 minutes. Start 8m timer

Stir in the vegetable stock (4 cups), carrots, chopped (1.25 lb), russet potato, chopped (1 medium), and mild curry powder (1.5 tsp). Bring to a boil, then season with [sea salt]. Decrease heat to a simmer and cook, stirring occasionally, until the carrots are tender, about 25 minutes. Start 25m timer

Using an immersion blender (or a regular blender in batches), blend until completely smooth. Return the soup to the pot over low heat and cook, stirring often, until heated through.

In a small bowl, combine the tahini (0.25 cup), filtered water (0.33 cup), and [sea salt] to taste. Whisk until smooth and creamy (add more [filtered water] if needed). Pour half of the tahini cream into the soup and stir to combine.

Scrape half of the remaining tahini cream into a small bowl. Add the ground turmeric (0.5 tsp) to this portion and stir to combine.

Serve the soup hot, garnished with swirls of the plain and turmeric tahini cream. A paring knife can be used for a marble effect.