Login
Create Account
Roasted Carrot Soup with Dukkah Spice and Yogurt
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Nuts & spices lend fragrant crunch to carrot soup.
-
Main Ingredient
carrots
-
Category: Soups
-
Cuisine: American
-
Prep Time: 20 min(s)
-
Cook Time: 40 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
calories 250, fat 13 g, fiber 8 g
-
Posted By: ecarr
-
Posted On: Jan 01, 2013
Number of Servings:
Ingredients:
- 1/2 cups - unsalted, shelled raw natural pistachios
- 2 tablespoons - sesame seeds
- 2 teaspoons - coriander seeds
- 2 teaspoons - cumin seeds
- 1/2 teaspoons - fennel seeds
- 1/4 teaspoons - whole black peppercords
- 1 teaspoons - kosher salt plus more
- 2 pounds - carrots peeled, cut into 1" pieces
- 2 tablespoons - (1/4 stick) unsalted butter melted
- - freshly ground peper
- 1 quarts - vegetable broth
- - low-fat plain Greek yogurt
Directions:
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 t. salt to a food processor or a mortar and pestle and coarsely grind. DO AHEAD: Dukkah spice blend can be made 1 week ahead. Stir airtight at room temperature.
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 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 soup with salt and pepper.
Divide hot soup among bowls. Spoon a dollop of yogurt into center of each. Sprinkle with dukkah.
Comments