Soup for fall with Roasted Carrot

Soup for fall with Roasted Carrot

It’s fall, you think cooking will be no problem because plenty of vegetables are in season, but when you throw yourself in action, you are stuck in confusion: “what to cook for dinner?” May we suggest you a healthy meal idea? Let’s clear your ideas and let’s continue the fall recipes with Roasted Carrot Soup. It is creamy, but the secret to its texture lays in the toppings, croutons are always a hit, crushed nuts, fresh herbs, and a swirl of unsweetened cream or plain yogurt imparts. Pistachios, sesame seeds, spices, and thick, strained yogurt are great with roasted-carrot soup. This soup as many others we are going to suggest you for this fall, will make you love fall and fall in love with healthy food as well. Emoji

For 8 persons you will need these ingredients:

1/2 cup unsalted, shelled raw natural pistachios
2 tablespoons sesame seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1/2 teaspoon fennel seeds
Freshly ground black pepper
1 quart vegetable broth
Low-fat plain Greek yogurt
1/4 teaspoon whole black peppercorns
1 teaspoon kosher salt plus more
2 pounds carrots, peeled, cut into 1-inch pieces
2 tablespoons (1/4 stick) unsalted butter, melted

Cooking method

Let’s start this soup for fall with toasting 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.

Photograph by Brian W Ferry


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