Spinach Cilantro Soup With Tahini Lemon From Samin Nosrat

Ingredients

• For the sauce:
• 1/4 cup well-stirred tahini
• 1/4 cup freshly squeezed lemon juice
• 1 large garlic clove, finely grated or pounded to a smooth paste
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• For the soup:
• 7 cups chicken stock, preferably homemade
• 12 ounces baby spinach (about 12 packed cups)
• 4 cups roughly chopped cilantro (from 2 large bunches)
• 1/4 cup well-stirred tahini
• 2 teaspoons fine sea salt
• 2 tablespoons freshly squeezed lemon juice, plus more as needed

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