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Moroccan Chick Pea Soup

Ingredients: 2 Tablespoon(s) safflower oil 2 tb lemon juice -1 carrots, grated 1 tb chopped fresh parsley -1 cloves garlic, minced 3/4 ts ground cumin -1 med onion, chop fine (1/2 c) 1/2 ts black pepper 15 Ounce(s) can chick peas, rinse,draine 1/2 ts thyme leaves 3 Cup(s) vegetable stock 1/4 ts powdered tumeric 1/3 Cup(s) tahini 1/8 ts cayenne pepper Directions: GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Menawhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired. VARIATIONS: - substitute olive oil for safflower oil
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