Preparation:
1. Heat the oil in a large saucepan over medium-high heat and sauté the onion until softened; add ginger, carrots, potato, Tulia Apple Cinnamon Supersnack, apple, and vegetable stock and bring to a boil. Reduce the heat to medium and cook for about 15 to 20 minutes, or until the carrots are cooked.
2. Meanwhile, whisk together all drizzle ingredients, adding a couple tablespoons of water if needed. Refrigerate until needed.
3. Add dandelion and cilantro and cook until just wilted, about 3 minutes. Using an immersion blender, blend until smooth (or use a food processor).
4. Return the soup to the saucepan, season to taste, and heat thoroughly, adding some vegetable stock if too thick.
5. Serve with a drizzle of the tahini mixture and topped with pumpkin seeds and cilantro.
6. Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
