Best 2 Roasted Carrot Soup With Egyptian Dukkah Spice Recipes

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Indulge in the vibrant flavors of roasted carrot soup, a culinary delight that tantalizes the taste buds with its creamy texture and subtly sweet, earthy notes. This wholesome soup is not only a treat for the palate but also a powerhouse of nutrients, making it a perfect choice for health-conscious individuals. Paired with the aromatic Egyptian dukkah spice, a blend of roasted nuts, seeds, and herbs, this soup offers a symphony of flavors that will transport you to the bustling streets of Cairo. Our collection of recipes provides a delightful journey through variations of this classic dish, ensuring that every spoonful brings a new culinary adventure. From a simple yet satisfying traditional carrot soup to a creamy vegan version and even a hearty slow-cooker option, our recipes cater to diverse dietary preferences and cooking styles. Embark on this culinary voyage and discover the delectable possibilities that await you in the world of roasted carrot soup.

Let's cook with our recipes!

ROASTED CARROTS WITH OAT DUKKAH



Roasted Carrots with Oat Dukkah image

Oven-charred carrots are sprinkled with an oat-filled riff on dukkah, a crumbly Egyptian topping usually made with spiced nuts and seeds, in this healthy, impressive side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 50m

Number Of Ingredients 11

1 egg white
4 tablespoons extra-virgin olive oil
1 1/2 teaspoons honey
3/4 cup rolled oats
1/4 cup shelled pistachios
1/4 cup sesame seeds
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons fennel seeds
Kosher salt and freshly ground pepper
2 pounds peeled carrots, halved if thick

Steps:

  • Preheat oven to 300 degrees. Whisk together egg white, 2 tablespoons oil, and honey. Stir in oats, pistachios, sesame seeds, spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined. Spread mixture on a rimmed baking sheet in an even layer. Bake, stirring occasionally, until crisp and golden, 20 to 25 minutes. Let cool completely; coarsely chop by hand or pulse briefly in a food processor. Dukkah can be stored in an airtight container at room temperature up to 1 week. (Makes about 1 1/2 cups. )
  • Increase oven temperature to 450 degrees. Drizzle carrots with remaining 2 tablespoons oil. Season with salt. Roast in a single layer, flipping once, until tender and beginning to brown, 20 to 25 minutes. Sprinkle generously with dukkah; serve.

ROASTED CARROT SOUP WITH EGYPTIAN DUKKAH SPICE



Roasted Carrot Soup With Egyptian Dukkah Spice image

Number Of Ingredients 15

1 RawSpiceBar's Dukkah Spices
2/3 cup of hazelnuts
1/2 cup sesame seeds
2 tbsp coriander seeds
2 tbsp cumin seeds
2 tbsp olive oil
1 lb carrots
1 1/2 tbsp of dukkah spice
2 tbsp butter
3 shallots, sliced
1 tbsp of dukkah spice
2 cups vegetable broth
2 cups water
1 salt and pepper to taste
1 extra dukkah spice, hazelnuts and chives or parsley for garnish

Steps:

  • 1. Preheat the oven to 400F 2. For the dukkah spice, toast the hazelnuts in a shallow frying pan over medium heat until skins start to fall off. Remove from heat and grind in a food processor until it becomes a fine powder. Toast the sesame seeds, coriander seeds and cumin seeds over medium heat until fragrant. Place in a spice grinder (or mortar pestle) and grind until it produces a fine powder. Mix together with the ground hazelnuts to make the spice blend. 3. For the roasted carrots, toss the carrots with 2 tbsp of olive oil and 1½ tbsp of the freshly made dukkah spice. Roast the carrots until slightly caramelized, about 20 mins. 4. For the soup, heat the butter in a stock pot over medium high heat and add the shallots. Cook until shallots become soft. Add 1 tbsp of dukkah spice and cook for 30 seconds before adding the roasted carrots, vegetable broth and water. Simmer for approx. 30 mins. Blend the soup using a blender or an immersion blender until smooth. Add salt and pepper to taste. 5. Place in bowls and top with garnishes before serving.

Tips:

  • Choose firm, sweet carrots for the soup. Avoid carrots that are too soft or have blemishes.
  • Roasting the carrots before making the soup intensifies their flavor and sweetness.
  • Use a high-quality vegetable broth for the soup. This will make a big difference in the final flavor.
  • If you don't have any Egyptian dukkah spice, you can make your own by combining equal parts cumin, coriander, sesame seeds, and chopped nuts.
  • Serve the soup with a dollop of yogurt or sour cream, and a sprinkling of fresh herbs.

Conclusion:

This roasted carrot soup with Egyptian dukkah spice is a delicious and healthy way to enjoy carrots. It's perfect for a light lunch or dinner, and it's also great for meal prepping. The soup is packed with flavor and nutrients, and it's sure to become a favorite in your home.

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