Roasted Carrot Soup with Dukkah Spice and Yogurt

Some people get earworms, songs stuck in their head, and can’t think of any other music because of that tune that won’t go away. I have this issue with recipes instead of music. Is that a recipeworm, foodworm, brainworm? I don’t think I like any of those names for the condition. I’ll keep working on that. This soup was one of those recipes that took up residence in my head and wasn’t going to leave. I saw it in the December issue of Bon Appetit and thought of it every time I saw carrots. It’s an incredibly easy soup to make, but this is one of those times when simple is perfect. You roast chopped carrots and then puree them with vegetable broth, and that’s the soup. But, what makes those carrots especially tasty is the melted butter that’s drizzled over them before they’re roasted. The power of butter to elevate flavor is a marvelous thing. I happened to have a few spring onions that had just arrived from my CSA, so I roasted and pureed them with the carrots which added one more layer of flavor to this simple soup. Then, it’s all about the garnishes. A nice, little dollop of thick yogurt and a sprinkling of dukkah, and this was a recipeworm, for lack of a better name, that was worth having. 

To make the dukkah, you toast shelled pistachios in a dry skillet and then let them cool on a plate. Next, you toast sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns in the same skillet. I chopped the pistachios by hand and ground the spices and sesame seeds with a mortar and pestle with some salt before combining them. This spice and nut mixture can be made in advance and stored at room temperature. The carrots were peeled, cut into big chunks, and placed on a baking sheet. I trimmed spring onions, cut them in half and tossed them on the baking sheet with the carrots. Just two tablespoons of butter was melted and drizzled over the vegetables before they were roasted in the oven for about 25 minutes. The roasted vegetables were transferred to the blender and pureed with vegetable broth. The puree was reheated in a large saucepan before being served with thick yogurt and the dukkah. 

This soup with the toppings is delicious all by itself, and I discovered it’s also a very good soup for dunking grilled cheese sandwiches. I’m glad this stuck in my head until I finally tried it. Now, I need a better name for this condition. Any suggestions? 

Tweet