Roasted Carrot Soup with Dukkah Spice and Yogurt Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Nuts & spices lend fragrant crunch to carrot soup.

    Main Ingredient:

    carrots

    Category:  Soups

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 40 min

    Notes

    calories 250, fat 13 g, fiber 8 g

    Source

    Bon Appetit, Dec 2012

    Posted By:

    ecarr

    Posted On:

    January 1, 2013

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