Carrot Ginger Soup

1-2 small potatoes
1 small onion optional
1 lb carrots pealed
2 Tablespoons of Tahini (sesame paste)
Salt to taste
2 teaspoons fresh grated ginger

Peel potatoes, onion and carrots, cut into small pieces. Place in saucepan and add just enough water (or chicken broth) to barely cover veggies. Start boiling; add a little salt, the tahini, and ginger. Cook until soft.

Place ingredients in blender and blend for a while until it become creamy. Often this has to be done in small portions. If you want to add a little interest, put some more (el dente) cooked carrots into the soup after blending. Add more salt if needed. You can also increase the ginger to taste.