ROASTED CARROT SOUP WITH EGYPTIAN DUKKAH SPICE
Number Of Ingredients 15
Steps:
- 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 1½ 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.
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Namatovu Annet
[email protected]Overall, I thought this soup was pretty good. It's a healthy and flavorful dish that's perfect for a cold winter day.
Mana Lillah
[email protected]This soup is really easy to make, but it takes a while to roast the carrots. I would recommend starting the soup early if you're planning on serving it for dinner.
Bowie
[email protected]I'm not sure what went wrong, but my soup turned out really watery. I think I might have added too much broth.
Andrea Riccucci
[email protected]The soup was good, but I think it would have been better with a different type of bread.
Md Laden
[email protected]I found this soup to be a bit bland. It needed more salt and pepper.
Angela Montas
[email protected]This soup is a little too spicy for my taste, but I'm sure others will enjoy it.
Faith Emefa
[email protected]I love the unique flavor of this soup. The dukkah topping really makes it special.
Ibrahim Abbasuleiman
[email protected]This soup is a great way to use up leftover carrots. It's also a great way to get your kids to eat their vegetables!
Jaidan Hunt
[email protected]I'm not a huge fan of carrot soup, but this recipe changed my mind. The roasted carrots and spices give the soup a really rich and complex flavor.
Ehikioya Divine
[email protected]This soup is a winner! It's easy to make, delicious, and healthy. What more could you ask for?
Jovan Kalungi
[email protected]This soup is amazing! It's so flavorful and comforting. I love the way the roasted carrots and spices blend together. I'll definitely be making this soup again and again.
Leana Dawids
[email protected]I'm always looking for new and exciting soup recipes, and this one definitely fits the bill. The roasted carrots give the soup a lovely sweetness, and the spices add a nice depth of flavor. I'll definitely be making this soup again!
Bonginkosi Kumalo
[email protected]The roasted carrot soup was a hit at my dinner party! Everyone raved about the rich flavor and the unique combination of spices. The dukkah topping added a nice finishing touch and really took the dish to the next level.
MoiN MoiN
[email protected]This soup is a perfect meal for a cold winter day. It's warm, comforting, and filling, and the spices give it a nice kick. I also love that it's easy to make and can be tailored to your own taste preferences.
Darama Channel
[email protected]I love that this soup is not only delicious but also packed with nutrients. The carrots provide a good dose of vitamins and antioxidants, while the spices add a boost of anti-inflammatory and immune-boosting properties.
Michael chhour
[email protected]This roasted carrot soup was a delightful culinary experience! The combination of sweet carrots, earthy spices, and crunchy dukkah topping created a harmonious balance of flavors. The soup had a velvety texture, and the roasted carrots added a subtle