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Roasted Carrot Soup with Dukkah Spice and Yogurt

March 26, 2013
by Shannon Hepburn

I took one bite and thought “I could eat this everyday.”  It’s one of those recipes.  One where you know you’ll be making it again and again.


As you can see I roasted my carrots longer than the recipe calls for, probably an extra 10 minutes.  I like the roasty caramelized flavor but you could certainly go lighter.  For the dukkah, an Egyptian spice mix with numerous variations, I used a coffee grinder that I use exclusively for grinding spices.  (I doubt my husband would appreciate dukkah essence in his morning jo).  Try using the leftover dukkah the traditional way by serving with torn pieces of bread and a small dish of olive oil.  Dip your bread in the oil first then into the spice mix.


Dukkah Spice Mix



Roasted Carrot Soup with Dukkah Spice and Yogurt
Serves: 4-6
  • ½ cup shelled pistachios
  • 2 tablespoons sesame seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • ½ teaspoon fennel seeds
  • ¼ teaspoon whole black peppercorns
  • 1 teaspoon kosher salt plus more
  • 2 pounds carrots, peeled, cut into 1-inch pieces
  • 2 tablespoons (1/4 stick) unsalted butter, melted
  • Freshly ground black pepper
  • 1 quart vegetable broth or chicken broth
  • plain yogurt
  1. Toast pistachios in a dry skillet over medium-low heat, stirring 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, spice/coffee grinder or a mortar and pestle and coarsely grind. DO AHEAD Dukkah spice blend can be made 1 week ahead.
  2. 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.
  3. Transfer the carrot mixture to a blender. Add the vegetable or chicken 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. Thin with water, if needed. Season soup to taste with salt and pepper.
  4. Divide soup hot soup among bowls. Spoon a dollop of yogurt into center of each. Sprinkle with dukkah.