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Roasted Carrot Soup with yoghurt and dukkah

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This is rich, sweet & velvety. Garnish with a swirl of plain yoghurt and a sprinkle of texture and smoky spices from some dukkah.

Slightly adapted from a recipe by Bon Appétit

Ingredients

Scale

For the dukkah -

  • ½ cup unsalted, shelled pistachios
  • 2 tablespoons sesame seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • ½ teaspoon fennel seeds
  • ¼ teaspoon whole peppercorns, I used pink
  • ½ teaspoon fine salt

For the soup -

  • 900g (2lb) carrots, cut into 2½cm (1 inch) pieces (no need to peel them)
  • 2 tablespoons olive oil
  • freshly ground black pepper
  • 750ml-1l vegetable stock (1¼-1¾ pints), depending on how thick you prefer the soup

For the garnish -

  • Thick, plain yoghurt - I used Greek

Instructions

  1. Toast the pistachios in a dry frying pan on a low heat. You will need to stir occasionally, but also keep a close eye on how quickly the nuts are colouring. They will burn in the blink of an eye. It will probably take 3-4 minutes and you want them to be golden brown. Transfer the nuts to a plate and allow to cool.
  2. Now using the same pan (no need to wash it) add the sesame seeds, coriander seeds, cumin seeds, fennel seeds and peppercorns. Toast, stirring often until the spices are fragrant. This will probably take 1-2 minutes. Tip the spices onto the plate to join the nuts and allow everything to cool completely.
  3. Transfer the nut and spice mixture and ½ teaspoon salt to a mini food processor or a mortar and pestle and coarsely grind. The dukkah can be made ahead of time and be stored in an airtight container at room temperature for about a week.
  4. Now make the soup. Preheat the oven to 220°C/200°C Fan/425°F (gas mark 7).
  5. Toss the carrots with the olive oil in a bowl and season with salt and pepper. Now spread the carrots in one layer on a rimmed baking tray. Roast until the carrots are tender and becoming golden brown.
  6. Transfer the carrots to a blender and add most of the vegetable stock, keeping some back so that you can adjust the consistency to suit your taste. Blend the mixture until the soup is smooth and velvety.
  7. Before you serve the soup, pour it into a saucepan and heat gently, stirring occasionally, until it is piping hot. Add water a little at a time if the consistency is still too thick.
  8. Check the seasoning and garnish with a blob of yoghurt and a sprinkle of dukkah.

Keywords: soup, healthy, cosy, rich

Find it online: https://marmaladeandme.com/roasted-carrot-soup-with-yoghurt-dukkah/