Carrot Soup with Hazelnut Dukkah
Servings
4people
Cook Time
45minutes
Servings
4people
Cook Time
45minutes
Ingredients
Carrot Soup:
Instructions
  1. Melt the butter in a large pot and gently cook the onion with a pinch of salt until very soft, about 10 minutes.
  2. Stir in the garlic and then add the carrots and chicken broth. Bring to a boil, then cover and simmer for 20 minutes or until the carrots are very tender.
  3. While the soup is cooking make the dukkah. Toast the sesame, coriander, cumin and fennel seeds in a dry frypan over a low heat, stirring constantly, until fragrant, for approximately 3 minutes. Add the hazelnuts, seeds, salt and pepper to a food processor and blend to a coarse mixture. You could also use a mortar and pestle.
  4. Let the soup cool a little and then puree with a stick blender until very smooth. Add salt and pepper to taste.
  5. Tope each bowl with a dollop of yoghurt and a sprinkle of dukkah and parsley.
Extra Ideas:
  1. Substitute the hazelnuts with pine nuts, almonds, pistachios or macadamias in the dukkah recipe.
  2. Roast the carrots in a 200C oven for 30 minutes, until the carrots are tender and a little brown, for a roasted carrot soup.
  3. Make a vegan version of this soup by using olive oil, vegetable stock and coconut yoghurt.
  4. Use a pre-made dukkah to make a very quick version of this soup. At The Health Emporium we love and sell beautiful dukkah mixes from Django Macadamias, Herbies Spices and Malouf’s.