Roasted Carrot Soup
- 1 kg carrots, peeled, cut into small pieces (no bigger than 1 inch)
- 2 tablespoons butter, melted
- 1 litre vegetable broth
Preheat oven to 425°F. Place the carrots on a rimmed baking sheet. Melt the butter and coat the carrots. Roast until the carrots are soft and just beginning to brown, about 25 minutes(ish). Bring the vegetable broth to a simmer and add the carrots. Simmer together about 10 min. Let cool a little then blend until it is really smooth. Season to taste with salt and pepper. On weeks like this I leave out the spice and just enjoy the soup on its own.
- 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 salt
Toast pistachios in a dry pan 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 it smells really nice, 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. This can be made ahead of time. I keep leftovers in the freezer for the next time!
Top each steaming bowl with dukkah spice and a large spoonful of Greek yoghurt.
Adapted from this recipe.