Roasted Carrot Soup with Dukkah Spice & Yogurt

If you think you have enough recipes for carrot soup – think again. When it’s as good as this one, you just have to say…. oh YEAH!! and add it to your collection. Your vegetarian collection! It’s quick, delicious and very easy to put together, making it one of those recipes that’s sum is oh-so-much-more than the addition of it’s parts.

The recipe comes from Bon Appetit, yet another trusted source for all good things culinary. I found the soup so awesome, I was compelled to add a comment to their website:

How good is this soup…? I made it twice in one week.

Even without the dukkah (Egyptian spice blend) topping – it was fantastic. I did add a
little light cream to finish, and both the yogurt & sesame seed and yogurt & chive toppings made tasty garnishes, with the tang of the yogurt beautifully complementing the sweetness of the roasted carrots.

A very tasteful starter for dinner, you could also serve it with a sandwich for a fab lunch. This would make a delicious vegetable side dish; simply puree the carrots after roasting, adding just a tiny amount of stock/water for the consistency you want. Switch up the flavours for some variety… garlic, cumin, coriander, brown sugar or a bit of maple syrup would all be good additions. If you leave out any strong tastes like garlic, you could use it for delicious, homemade baby food!


Roasted Carrot Soup, with Dukkah Spice & Yogurt

Like it does for most veg, roasting really intensifies and slightly sweetens the natural essence of the carrotAdd some caramelization, which as we all know adds a lot of flavour and you get a surefire winner. It’s perfect winter fare, using a root vegetable that is readily available. You could also puree using an immersion blender, after adding the stock to the cooked veg. Makes 4 – 6 servings.

For the Dukkah Spice:
1/2 cup unsalted, shelled raw natural pistachios
2 tablespoons sesame seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1/2 teaspoon fennel seeds
1/4 teaspoon whole black peppercorns
1 teaspoon kosher salt plus more (for the carrots)
For the Soup:
2 pounds carrots, peeled, cut into 1-inch pieces
2 tablespoons (1/4 stick) unsalted butter, melted
Freshly ground black pepper
Kosher salt
1 quart vegetable broth
Low-fat plain Greek yogurt


For the Dukkah Spice:
Toast pistachios in a dry skillet over medium-low heat, stirring occasionally, until golden brown, about 6 minutes. Transfer to a small plate and let cool. Add sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns to same skillet. Toast, stirring often, until fragrant, 1-2 minutes. Transfer spices to plate with nuts and let cool. Transfer nut and spice mixture and 1 teaspoon salt to a food processor or a mortar and pestle and coarsely grind.

*DO AHEAD: Dukkah spice blend can be made 1 week ahead. Store airtight at room temperature.

For the Soup:
Preheat oven to 425°. Place the carrots on a rimmed baking sheet. Drizzle with melted butter, season to taste with salt and pepper, and toss to coat. Roast until the carrots are tender and just beginning to brown, about 25 minutes. Let the carrots cool slightly.Transfer the carrot mixture to a blender. Add the vegetable broth. Blend mixture until soup is very smooth, 1-2 minutes. Pour the soup into a medium saucepan and bring to a gentle simmer over medium heat, stirring occasionally. Add water by 1/4-cupfuls to soup for a thinner consistency, if desired. Season soup to taste with salt and pepper.Divide hot soup among bowls. Spoon a dollop of yogurt into center of each. Sprinkle with dukkah or other garnish.