Roasted Carrot Soup With Egyptian Dukkah Spice

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   1. Preheat the oven to 400F 2. For the dukkah spice, toast the hazelnuts in a shallow frying pan over medium heat until skins start to fall off. Remove from heat and grind in a food processor until it becomes a fine powder. Toast the sesame seeds, coriander seeds and cumin seeds over medium heat until fragrant. Place in a spice grinder (or mortar pestle) and grind until it produces a fine powder. Mix together with the ground hazelnuts to make the spice blend. 3. For the roasted carrots, toss the carrots with 2 tbsp of olive oil and 11/2 tbsp of the freshly made dukkah spice. Roast the carrots until slightly caramelized, about 20 mins. 4. For the soup, heat the butter in a stock pot over medium high heat and add the shallots. Cook until shallots become soft. Add 1 tbsp of dukkah spice and cook for 30 seconds before adding the roasted carrots, vegetable broth and water. Simmer for approx. 30 mins. Blend the soup using a blender or an immersion blender until smooth. Add salt and pepper to taste. 5. Place in bowls and top with garnishes before serving.

* Per serving · 4 servings · Values may vary.

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