Not too long ago, I had a dukka cooking spree, where I made the spice blend and cooked various things applying it (see: chicken, lebna, cheese log, and roses), proving that it is in fact much more than just an accent in a dish. Likewise in this soup. The soup itself is simply roasted carrots blended into a puree and thinned down to a soup consistency. What really makes it is the dukka sprinkling over the top. I suggest serving the soup with a separate bowl of the dukka so people can add as desired. I also added a dollop of strained (or Greek) yogurt, but unlike the dukka sprinkling, that’s completely optional.
1 kg carrots, (about 9 pieces) peeled, cut into 1-inch pieces
2 tablespoons butter, melted
freshly ground black pepper
5 cups vegetable broth
plain Greek yogurt, to serve
For the dukkah:
2/3 cup blanched almonds
2/3 cup hazelnuts
1/2 cup sesame seeds, toasted
1/4 cup coriander seeds
2 Tbsp cumin seeds
1 tsp black pepper
1 tsp salt
Preheat oven to 425F.
Place the carrots 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 35 minutes.
Let the carrots cool slightly, then transfer the carrot mixture to a blender.
Add the vegetable broth, blend mixture until soup is very smooth, 1-2 minutes.
Pour the soup into a medium saucepan and bring to a gentle simmer over medium heat, stirring occasionally. Add water by 1/4-cupfuls to soup for a thinner consistency, if desired.
Season soup to taste with salt and pepper.
Divide hot soup among bowls. Spoon a dollop of yogurt into center of each. Sprinkle with dukkah.
To make the dukkah: Toast almonds and hazelnut at 350F for 10 minutes, cool completely then process into a rough consistency. Pan-roast the coriander and cumin seeds until fragrant then coarsely bash them with a mortar and pestle. Stir together the nuts, sesame, bashed seeds, salt, and pepper. Store in a cool place in an air-tight jar.