Moroccan Chick Pea Soup

2 T Safflower oil

2 x Carrots, grated

2 x Cloves Garlic, minced

1 x Med Onion, chop fine (1/2 c)

15 oz Can Chick Peas, rinse,draine

3 c Vegetable stock

1/3 c Tahini

2 T Lemon juice

1 T Chopped fresh parsley

3/4 t Ground Cumin

1/2 t Black pepper

1/2 t Thyme leaves

1/4 t Powdered tumeric

1/8 t Cayenne pepper

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 ~ add 1 med sweet red pepper, finely chopped; saute with other veggies.