Moroccan Chick Pea Soup

I'm not sure where I got this recipe from, but I've had it forever. I love this soup. It's comforting, hearty, and delicious. It has the slightest bit of kick to it to off set the pureed tahini and chickpeas. It's the perfect soup for a rainy day like today.

What you'll need
2 tbsp Olive oil
2 Carrots, grated
2 Clove garlic, minced
1 Medium onion, chopped
1 Yellow or red pepper, chopped
15 oz can chick peas, rinsed and drained
3 cups Vegetable stock
1/3 cup Tahini
2 tbsp Lemon juice
1 tbsp Chopped fresh parsley
3/4 tsp Ground cumin
1/2 tsp Black pepper
1/2 tsp Thyme leaves
1/4 tsp Turmeric
1/8 tsp Cayenne pepper
2 Green onions, chopped (garnish)

How to
1.  Heat oil in large saucepan. Add carrots, garlic, onion, and yellow pepper; cook until tender.

2.  Meanwhile, in food processor, puree chick peas, 1 cup of the vegetable stock, tahini, and lemon juice.

3.  Stir pureed mixture into saucepan. Add remaining ingredients including remaining vegetable stock (excluding green onions). Cook over medium heat until heated through, about 5 minutes. Top with green onions and serve.