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50 minutes

Egyptian Carrot Soup

Soup Season! Make the Dukkah (Egyptian spice blend) once and this very, very easy soup many times. You probably have everything on hand as you read this. Roasting helps intensify the carrot’s sweet flavor and the Dukkah makes the flavor irresistible.

For the Dukkah

Ingredients

  • 6 TBL. shelled pistachios
  • 1 ½ TBL. sesame seeds
  • 1/2 tsp. coriander seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. fennel seeds
  • 1/4 tsp. whole black peppercorns
  • 1/2 tsp. kosher salt

For the Carrot Soup:

Ingredients

  • 4 C. carrots, peeled and cut into 1” slices
  • 1 ½ TBL. butter melted
  • Salt to taste
  • 1/2 tsp. fresh ground pepper
  • 4 C. chicken stock (plus a bit more, if needed)
  • ½ C. Greek plain yogurt (garnish)

Directions

For the Dukkah

Directions

1.

Toast the pistachios in a dry skillet over medium-low heat until fragrant (about 5-6 minutes). Transfer to a small bowl. Cool.

2.

In the same pan, toast the rest of the Dukkah ingredients for 1-2 minutes.

3.

Coarsely grind in a mortar and pestle or a food processor.

A Mortar and Pestle Make Short Work Of The Dukkah

For the Carrot Soup:

Directions

1.

Preheat the oven to 350°.

2.

Place carrots in a bowl with the melted butter, some salt and the pepper and toss to coat.

3.

Spread the carrots on a baking sheet.

4.

Roast for 35 minutes.

Roasting Adds Lots Of Flavor

5.

Put the roasted carrots and chicken stock in the blender. Add more stock (or water) if too thick.

6.

Put the soup in a saucepan and bring to a low simmer.

Don't Boil. SIMMER.

7.

Serve with a dollop of yogurt and a generous sprinkle of Dukkah.