A sprinkle of hazelnut dukkah, a beautifully aromatic and incredibly delicious Middle Eastern blend of seeds, spices and nuts, adds so much flavour this simple and easy-to-make carrot soup.
Any leftover dukkah can be stored in a glass jar in your pantry. It is very lovely sprinkled over eggs; over grilled or roasted vegetables, salads or raw veggies; on soft goat’s cheese or cashew cheese; also with olive oil spread over sprouted or sourdough bread; or on top of avocado toast. Dukkah can also be sprinkled over hummus, beetroot dip or baba ghanouj, or onto soups for added flavour. It also makes a fantastic crust for chicken, fish, or lamb – just press the spice mixture over the meat, then grill or roast. If you have a some dukkah at hand dinner can be ready so quickly!