This Roast Carrot Soup with Homemade Dukkah is a delicious and simple soup thats flavors are intensified through the roasting of the carrots. Serve topped with a generous sprinkle of homemade dukkah which adds another dimension and a wonderfully crunchy texture.

Serves 6

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Roast Carrot Soup

  • 1.5 kg carrots, washed peeled and coarsely sliced
  • 1 large brown onion, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 1 tblsp. fresh coriander roots, chopped
  • Olive oil
  • 1 tblsp. ground cumin
  • 1 tblsp. ground coriander
  • 1.5 liters of vegetable stock
  • Juice of 1/2 a lemon
  • Ground black pepper

Preheat oven to 200C. Roast the chopped carrots in a baking tray drizzled with olive oil and lightly seasoned with salt and pepper for 25-30 minutes, or until golden brown.

In a large saucepan, over medium heat, add 2 tblsp. of olive oil, onion, garlic and coriander roots and sauté until tender. Add ground cumin and coriander and cook until fragrant and then toss through the roasted carrots and remnants of olive oil from the baking tray. Now add your vegetable stock, bring to the boil and then turn down to a simmer and cook until carrots are very tender. Approximately 20-25 minutes. Blend with a hand held blender or a blender until silky and smooth and then stir through the lemon juice.

Serve the soup topped with a dollop of natural yoghurt and a generous sprinkling of homemade dukkah and fresh coriander sprigs.

See the DUKKAH recipe

Bon appétit x