Roasted Carrot Soup With Dukkah Spice And Yogurt

Name: Roasted Carrot Soup With Dukkah Spice And Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 2 pounds carrots, peeled, cut into; 2 tablespoons (1/4 stick) unsalted butter, melted; Freshly ground black pepper; 1 quart vegetable broth; Low-fat plain Greek yogurt

Servings: persons

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
2 pounds carrots, peeled, cut into
2 tablespoons (1/4 stick) unsalted butter, melted
Freshly ground black pepper
1 quart vegetable broth
Low-fat plain Greek yogurt

1
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:
2
Preheat oven to 425u00b0F. 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.
3
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.
4
Divide hot soup among bowls. Spoon a dollop of yogurt into center of each. Sprinkle with dukkah.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup unsalted, shelled raw natural pistachios, 2 tablespoons sesame seeds, 2 teaspoons coriander seeds, 2 teaspoons cumin seeds, and more.

Yes, Roasted Carrot Soup With Dukkah Spice And Yogurt falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!