I discovered this sesame salt a few years ago when I was doing some research on Korean cooking. I came across a recipe for a simmered chicken that was served with the salt. It was delicious–delicious on the chicken, delicious on green vegetables and delicious sprinkled over steamed rice. Needless to say, whenever I make it, I always make a double batch.
This is a very simple carrot soup that is sweetened and enriched by roasting the vegetables first–although it’s the sesame salt that really takes this soup to a new level. I’ve used carrots here, but the recipe would work just as well with roast pumpkin.
Meanwhile, to make the sesame salt, put the sesame seeds in a small frying pan over low heat and cook, stirring constantly, until the seeds start to turn golden brown. Transfer the seeds to a mortar and pestle and add the salt. Work the sesame seeds and salt together until the seeds are slightly broken down.
Remove the vegetables from the oven and transfer to a food processor. Blend until smooth, then tip the carrot purée into a saucepan and add the stock. Bring to the boil, stirring to combine.
Ladle the carrot soup into four bowls. Sprinkle with the sesame salt and coriander leaves.
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