Roasted Carrot Soup with Dukkah Spice and Yogurt

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Roasted Carrot Soup with Dukkah Spice and Yogurt. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Roasted Carrot Soup with Dukkah Spice and Yogurt is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few components. You can cook Roasted Carrot Soup with Dukkah Spice and Yogurt using 22 ingredients and 9 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Roasted Carrot Soup with Dukkah Spice and Yogurt:

1. 1/2 cup unsalted, shelled raw natural pistachios
2. 2 tablespoons sesame seeds
3. 2 teaspoons coriander seeds
4. 2 teaspoons cumin seeds
5. 1/2 teaspoon fennel seeds
6. 1/4 teaspoon whole black peppercorns
7. 2 teaspoons kosher salt plus more to taste
8. 2 teaspoons turmeric
9. 1/2 teaspoon cinnamon
10. 1/2 teaspoon nutmeg, freshly grated
11. 2 teaspoons cumin, freshly ground
12. 1 teaspoons omani (ground lemon)
13. 1/4 c apple cider vinegar
14. 2 pounds carrots, peeled, cut into 1/2-inch moons
15. 1 large yellow onion, peeled, cut into 1/4-inch slices
16. 8 garlic cloves, peeled
17. 4-8 tablespoons unsalted butter, melted
18. to taste Freshly ground black pepper,
19. 6 cups chicken broth
20. Full fat plain Greek yogurt, for garnish
21. cilantro, roughly chopped, for garnish

Instructions to make to make Roasted Carrot Soup with Dukkah Spice and 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.
2. 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.
3. Transfer nut and spice mixture and 1 teaspoon salt to a food processor or a mortar and pestle and coarsely grind. DO AHEAD Dukkah spice blend can be made 1 week ahead. Store airtight at room temperature.
4. Preheat oven to 425°. Place the carrots, onions and garlic on a rimmed baking sheet. Drizzle with melted butter, season to taste with salt and pepper, and toss to coat.
5. Roast about 25 minutes until the onions are just beginning to brown, remove onions and garlic. Roast the carrots an additional 10-20 minutes until the carrots are tender and just beginning to brown, about 35-45 minutes total. Let the carrots cool slightly.
6. Transfer the onions and garlic to a large pot with 1 tbsp of butter and salt and pepper. Add 3 tablespoons of apple cider vinegar and cook until reduced, about 3-5 minutes, stirring occasionally.
7. Add the chicken stock and spices to taste (cinnamon, turmeric, cumin, nutmeg and omani). Bring to a simmer and add carrots. Simmer about 30 minutes until carrots are soft.
8. Using an immersion blender (or in batches in a blender), 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. Season soup to taste with salt and pepper.
9. Divide hot soup among bowls. Spoon a dollop of yogurt into center of each. Sprinkle with dukkah and garnish with fresh cilantro.

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So that's going to wrap this up for this special food Recipe of Perfect Roasted Carrot Soup with Dukkah Spice and Yogurt. Thanks so much for your time. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!