Roasted Carrot Soup with Spiced Hazelnuts

Roasted Carrot Soup with Spiced Hazelnuts

Yield: 4 servings
Time: 45 minutes

This recipe takes a little inspiration from an egyptian spice blend called Dukkah. Typically a blend of roasted nuts and spices, it’s traditionally used in dips, but can be used in a myriad of ways. In this recipe, we roast carrots with some cumin and coriander seeds until caramelized and then blend into a soup. Topped with spiced and roasted hazelnuts, this soup is delicious as a starter or a meal altogether.

The Cultural Soups Collection

Around the world and throughout history, soup has been a humble way for cultures to survive. Even a quick look at cuisines globally reveal soup’s ubiquity; and although they’ve often been functional, failsafe form of sustenance, that hardly means they’re boring. In a simple bowl of soup, we see culture come alive, brimming with local ingredients. It’s a full creative expression of the people who invented each and every one. 


For the soup:

  • 2 Ibs. carrots, peeled and roughly cut into 1-inch rounds
  • 1 medium yellow onion, roughly chopped
  • 5 cloves of garlic, peeled and smashed
  • 1 tsp. whole cumin
  • ½ tsp. whole coriander
  • ½ tsp of aleppo pepper or ¼ tsp of red pepper flakes
  • 2 tbsp. of lemon juice
  • 1 quart vegetable broth
  • 1 tsp. maple syrup
  • 1 lemon
  • Heavy cream (optional)

For spiced dukkah:

  • ½ cup of hazelnuts
  • 3 tbsp. of sesame seeds
  • 1 tbsp. of whole coriander
  • 1 tsp. of whole cumin
  • ½ tsp. of fennel seeds
  • 1 tsp. of salt


  1. Preheat oven to 400 degrees fahrenheit.
  2. In a large bowl, combine carrots, onion, garlic and spices with 2 tablespoons of olive oil. Season with 1 teaspoon of salt and a few grinds of pepper. Once mixed together, pour out onto a sheet tray into the oven for 25 to 30 minutes or until cooked through and golden brown. Mix every 10 minutes or so.
  3. While carrots are roasting, make the spiced hazelnuts. Over medium heat in a dry pan, toast the hazelnuts until fragrant, for about 5 minutes. Remove from pan. Between a kitchen towel, rub the hazelnuts to remove the skins from the nuts.
  4. In the same pan, toast spices and sesame seeds until fragrant, for about 2 to 3 minutes. Place all ingredients in a food processor, pulse together until crumbly and well incorporated. Set aside.
  5. Once carrots have roasted, add to a pot with 2 cups of water and 4 cups of vegetable stock over medium heat. Using an immersion blender, blend until the soup is fully incorporated.
  6. Let soup come to a simmer and season to taste.
  7. Add 1 teaspoon of maple syrup and the juice of one lemon. Stir to combine and take off heat.
  8. To serve, drizzle with a little heavy cream and top with the nut topping.
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