Roasted Carrot Soup

Pureed soups continue to be one of my favorite things to make at winter time. They are so easy, always loaded with flavor and obviously soup is comforting when it’s rainy and blustery outside. This carrot soup is no exception.

This past week, I found some time to cook on a week night (shocking, I know!) and absolutely loved the way it turned out. You have a creamy slightly sweet hot soup, countered with the tart bite of cold yogurt and the crunch and smokiness of the dukkah spice mixture. You simply roast carrots in the oven, then blend with broth, heat through and you’re done. I have made butternut squash soup many a time before and while I love that, I did love how this was sweet without being overly so, and that you can mix as much or as little of the yogurt and spice into each bite.

It’s just the right way to warm and spice up a cold night.

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Roasted Carrot Soup, adapted from Bon Appétit here

  • 1/2 cup unsalted, shelled raw natural pistachios
  • 2 tbsp sesame seeds
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp kosher salt plus more
  • Freshly ground black pepper
  • 2 pounds carrots, peeled, cut into 1-inch pieces (about 6 larger carrots)
  • 1/2 white onion, largely chopped
  • 2 tbsp unsalted butter, melted
  • Freshly ground black pepper
  • 1 quart vegetable broth
  • Low-fat plain Greek yogurt

Preheat oven to 425. Place the carrots and onion on a rimmed baking sheet. Drizzle with melted butter, season to taste with salt and pepper, and toss to coat. Roast until the carrots are tender and just beginning to brown, about 25 minutes. Let the carrots cool slightly.

While carrots are roasting, toast pistachios in a dry skillet over medium-high heat, until golden brown about 6 min. Remove from pan, return to heat. Toast sesame seeds, coriander and cumin 1-2 min until fragrant. Transfer to bowl with pistachios,  add 1 tsp salt and freshly ground pepper. When cool, transfer to mortar and pestle and corsely grind.

Transfer carrots and onions to a blender with broth and blend until very smooth. You may need to do it in 2 batches. When smooth transfer to a medium saucepan and heat through.

Serve soup with a dollop of yogurt in the middle and sprinkle with the dukkah spice mix.

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Comments
4 Responses to “Roasted Carrot Soup”
  1. Bille Jean says:

    Looks and sounds fabulous…just like you:)

  2. Regina Wiepking says:

    Definitely want to try this! I can almost taste it, it looks so yummy!

  3. vinicooksveg says:

    Looks super delicious and that too with simple ingredients. Perfect for winter!

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