Carrot soup with hazelnut dukkah

AT A GLANCE

  • Serves 4 people

  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 2 tsp ground coriander
  • 1 kg (about 8) carrots, coarsely grated
  • 1 litre (4 cups) chicken stock
  • 90 gm (ΒΌ cup) honey
  • to serve toasted pide
  • to serve thick natural yoghurt
  •  
  • Hazelnut dukkah
  • 140 gm (1 cup) hazelnuts, roasted
  • 2 tbsp coriander seeds, roasted
  • 1 tbsp each of cumin seeds and fennel seeds, roasted
  • 150 ml extra-virgin olive oil
01   Heat olive oil in a heavy based saucepan over medium-high heat, add onion, garlic and coriander, and cook for 5 minutes or until soft. Add carrots, stock and honey and season to taste with sea salt and freshly ground black pepper. Cover, bring to the boil and cook for 10 minutes or until carrots are tender. Using a stick blender or food processor, process carrot mixture until smooth. Return to medium heat and bring just to the boil.
02   To make hazelnut dukkah, process ingredients in a food processor until finely chopped, season to taste and spread over warm toasted pide. Serve carrot soup drizzled with dukkah and yoghurt with pide to the side.

Recipe:

ADELAIDE LUCAS

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

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