ROASTED CARROT SOUP WITH DUKKAH SPICE AND YOGURT
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Vegetarian Quick & Easy Yogurt High Fiber Dinner Lunch Carrot Winter Healthy Low Cholesterol Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toast pistachios in a dry skillet over medium-low heat, stirring occasionally, until golden brown, about 6 minutes. Transfer to a small plate and let cool. Add sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns to same skillet. Toast, stirring often, until fragrant, 1-2 minutes. Transfer spices to plate with nuts and let cool. Transfer nut and spice mixture and 1 teaspoon salt to a food processor or a mortar and pestle and coarsely grind. DO AHEAD: Dukkah spice blend can be made 1 week ahead. Store airtight at room temperature.
- Preheat oven to 425°F. 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 25 minutes. Let the carrots cool slightly.
- 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.
ROASTED CARROT SOUP
This is one of my favorite soups, from a Food52 community member. It's done in about 30 minutes: silky, complex, nutritious, and perfect either as a first course or as a meal in itself. Roasting the carrots and infusing the broth with ginger and thyme are the secrets to giving the soup a sweet, earthy depth. Use a quality vegetable stock-since there are so few ingredients here, each one really counts.
Provided by Amanda Hesser and Merrill Stubbs
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel and cut the carrots into ½-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15-20 minutes.
- Meanwhile, bring the stock to a boil. Add the ginger and the sprig of thyme and simmer gently for 15 minutes.
- Dice the onion and place in a medium stockpot with the remaining olive oil. Cook the onion over medium heat, stirring frequently, until softened and lightly browned. Season. Add the garlic, and then the carrots.
- Remove the ginger and thyme from the stock, and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to purée.
- Use an immersion or standard blender to purée the mixture until smooth. If the soup seems too thick, add more stock or water and gently reheat. Add salt and pepper to taste. To serve, ladle into bowls and garnish with chopped fresh thyme.
EASY ROASTED CARROT GINGER SOUP WITH GREEK YOGURT AND CROUTONS
I make variations of this soup whenever I don't feel like doing a whole lot of work. It's warm and satisfying on a cold day, and is pretty good for you, too! It's one of those recipes that's very easy to play around with - roast whatever extra veggies you have around the house, make up new garnishes... Another version I enjoy is using shrimp stock and putting a few sauteed shrimp in each bowl. The recipe could easily be doubled for a larger group of people, but I find that these measurements work very well for a dinner for 2. For a vegan version, simply substitute tofu sour cream for the greek yogurt.
Provided by CptShane
Categories Vegetable
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees.
- Dice the pepper and the carrots and halve the garlic cloves. Toss with olive oil, salt, and pepper, and spread on a baking sheet in a single layer.
- Roast the veggies for 40 minutes, or until they start to get brown and caramelize. Stir once or twice during roasting.
- Put grated ginger, stock, and a glug or two of soy sauce into the food processor. Add some hot sauce if you like it spicy.
- Put all the roasted veggies into the food processor and puree until smooth.
- At this point the soup will have cooled down a bit, so you can either pop it in the microwave or put it in a pot on the stove for a few minutes to warm it up.
- Serve with a dollop of greek yogurt on top and lots of crunchy croutons!
Nutrition Facts : Calories 413.4, Fat 28.7, SaturatedFat 4.1, Sodium 237.7, Carbohydrate 37.4, Fiber 7, Sugar 10.4, Protein 5
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ROASTED CARROT SOUP WITH DUKKAH SPICE AND YOGURT
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- Toast pistachios in a dry skillet over medium-low heat, stirring occasionally, until golden brown, about 6 minutes. Transfer to a small plate and let cool. Add sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns to same skillet. Toast, stirring often, until fragrant, 1-2 minutes. Transfer spices to plate with nuts and let cool. Transfer nut and spice mixture and 1 teaspoon salt to a food processor or a mortar and pestle and coarsely grind. DO AHEAD Dukkah spice blend can be made 1 week ahead. Store airtight at room temperature.
- Preheat oven to 425°. 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 25 minutes. Let the carrots cool slightly.
- 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.
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