Roasted Carrot Soup with Dukkah

By : | 0 Comments | On : October 2, 2016 | Category : Uncategorized

  • 2 pounds carrots, scrubbed & cut into 1-inch pieces
  • 2 tbsp Raimondo Sevillano Extra Virgin Olive Oil
  • 1-2 tsp ground tumeric
  • 4 tsp The Spice Dukkah Blend
  • Sea salt and freshly ground black pepper
  • 1 qt vegetable broth
  • Greek yogurt
  • Toasted pistachios

Preheat oven to 425°. Place the carrots on a rimmed baking sheet, drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Roast until the carrots are tender and beginning to brown, about 20 – 30 minutes. Let the carrots cool slightly, then transfer to a blender, add the vegetable broth and blend for about 2 minutes or until soup is very smooth.  Pour the soup into a medium saucepan and bring to a gentle simmer over medium heat, stirring occasionally. Add broth as needed for a thinner consistency.  Season soup to taste with salt and pepper.

Serve with a Tbsp. of yogurt into center of each and sprinkle with Dukkah, a tsp per bowl and toasted pistachios.

VARIATIONS:

  • For a dairy-free version, drizzle basil olive oil instead of yogurt.
  • For a spicy treat, add a tablespoon of Raimondo Harrisa Cooking Sauce into the soup before garnishing.
  • Garnish with lemon zest and a drizzle of Raimondo Meyer Lemon Olive Oil.
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