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Carrot Soup with Hazelnut Dukkah

Cook Time 45 mins
Total Time 45 mins
Course Soup
Cuisine Middle Eastern
Servings 4 people


Carrot Soup:

  • 2 tbsp Butter
  • 1 Brown Onion , thinly sliced
  • 2 cloves Garlic , crushed
  • 1 kg Organic Carrots , unpeeled and chopped into 2cm pieces
  • 3 cups Chicken Bone Broth , or chicken stock
  • 1 tsp Unrefined Salt
  • 1/2 tsp Freshly Ground Pepper
  • 1/2 cup Thick Creamy Natural Yoghurt , or creme fraiche
  • 2 tbsp Parsley Leaves , finely chopped

Hazelnut Dukkah:

  • 1/2 cup Roasted or Activated Hazelnuts
  • 1/4 cup Sesame Seeds
  • 3 tsp Coriander Seeds
  • 2 tsp Cumin Seeds
  • 1 tsp Fennel Seeds
  • 1/2 tsp Unrefined Salt
  • 1/2 tsp Freshly Ground Pepper


  • Melt the butter in a large pot and gently cook the onion with a pinch of salt until very soft, about 10 minutes.
  • 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.
  • 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.
  • Let the soup cool a little and then puree with a stick blender until very smooth. Add salt and pepper to taste.
  • Tope each bowl with a dollop of yoghurt and a sprinkle of dukkah and parsley.

Extra Ideas:

  • Substitute the hazelnuts with pine nuts, almonds, pistachios or macadamias in the dukkah recipe.
  • Roast the carrots in a 200C oven for 30 minutes, until the carrots are tender and a little brown, for a roasted carrot soup.
  • Make a vegan version of this soup by using olive oil, vegetable stock and coconut yoghurt.
  • 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.