INGREDIENTS:3-½ Tbsps. olive oil 3-½ Tbsps. garlic, chopped 4 Tbsps.onion, diced 1-½ Tbsps. ground cumin 1-½ Tbsps. ground coriander 2-¼ qts.vegetable broth 1 lb., 6 ozs.potatoes, peeled and finely diced 1 lb., 12 ozs. Great Northern or navy beans, drained 2 Tbsps.cornstarch 1-¼ cupsheavy cream 1-3/4 ozs.tahini sauce 12 ozs.fresh spinach, shredded to tastecayenne pepper to tastesalt and pepper 20small round sourdough or other dense bread, hollowed out to form bowls as neededred bell pepper, diced (for garnish)DIRECTIONS:1. Heat oil in soup pot over medium heat. Add garlic and onions; cook until soft, about 5 minutes. 2. Stir in cumin and coriander; cook an additional minute. Add broth and potatoes; bring to a boil. Lower heat and simmer 10 minutes. 3. Stir in beans; simmer an additional 5 minutes or until potatoes are tender. 4. In a separate bowl, blend together cornstarch, cream and tahini. Stir mixture into soup. Add spinach to soup. Season to taste with cayenne pepper, salt and pepper. 5. Portion 8 ozs. of soup into each bread bowl. Sprinkle each portion with diced red bell peppers before serving. NUTRITIONAL INFORMATION: SERVINGS: 20 servings From:rom Executive Chef Tom Siegel, University of Montana, Missoula PHOTO CREDIT:Photo Credit: ALMOND BOARD OF CA
