This is a strict fast soup, where the nutty flavor of the tahini blends smoothly with the flavors of lavender and the bay leaf. Perfect accompaniment to the Sesame bread from earlier this week.
6 c water
1 tsp salt
1 c orzo
1 c carrots, julienned
1/4 c tahini
1 fresh lemon
1 tsp culinary lavender
1 bay leaf
Bring water and salt to a boil. Add orzo, carrots, lavender and bay leaf. When orzo is cooked, lower heat to simmer. In a separate bowl, whisk tahini while adding warm broth until smooth, temper in the lemon. Then mix into remainder. Add parsley or cilantro as a garnish.
If you double the tahini, temper in the broth mixture and lemon separately, using your blender, you can achieve a thicker cream-like texture to mix into the soup, similar to Greek Avgolemeno (Egg-Lemon) Soup.
Here's a link to last year's 40 Days Recipes