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.
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
- Preheat oven to 400 degrees fahrenheit.
- 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.
- 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.
- 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.
- 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.
- Let soup come to a simmer and season to taste.
- Add 1 teaspoon of maple syrup and the juice of one lemon. Stir to combine and take off heat.
- To serve, drizzle with a little heavy cream and top with the nut topping.
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